Prepare ingredients for making the creme caramel: eggs, cream, vanilla, sugar.
Use white granulated sugar or superfine sugar, and heat it over medium heat with a small quantity of water.
As it starts melting and transforms into a brown color, gently swirl the pan.
Remove the pan from the stove when it is a deep golden amber caramel.
Once your caramel reaches the desired color, swiftly pour and swirl it inside your jars.
Heat milk, cream and vanilla to infuse the custard.
Next, whisk sugar, eggs and egg yolks with the cream mixture to make a custard base.
Pour the custard into the caramel-coated jars, dividing it evenly. Cook the cremes sous vide or in a steam oven for 1 hour, then remove and chill.