Preheat the oven to 160°C (320°F). Place the 2 ramekins inside the roasting pan and set aside.

Add 60 g granulated sugar and 1 tablespoon water to the heavy-bottomed saucepan. Cook over medium heat until the syrup becomes deep golden caramel.

Immediately divide the hot caramel between the 2 ramekins, coating each base with a thin layer. Leave the caramel to cool and harden.

Pour 250 ml whole milk into the heavy-bottomed saucepan. Add 50 g granulated sugar and 1 tablespoon vanilla extract.

Heat the milk mixture over medium heat until it reaches a gentle simmer. Remove the saucepan from the heat.

Whisk 1 whole egg and 2 egg yolks together in the mixing bowl until smooth.

Slowly stream the hot milk mixture into the eggs while whisking continuously. Keep whisking until the custard is evenly combined.

Strain the custard through the fine-mesh sieve into the measuring jug. Pour the strained custard over the hardened caramel in the ramekins.

Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Avoid splashing water into the custard.

Bake the custards for 15 to 20 minutes at 160°C (320°F). Remove them when the edges are set and the centers still wobble slightly.

Cool the ramekins to room temperature, then chill until cold and fully set. Run a spatula around each edge and invert onto serving plates to demould.