1) Pour the milk in a saucepan and place it over low heat. Slice the vanilla bean open and add it to the milk.

2) Let the milk warm up lightly for about 10 minutes to give the vanilla bean the time to add flavor, don't let the milk boil.

3) In the meantime add half of the sugar to another saucepan together with 2 tablespoons of water. Place this over medium-high heat and stir until you get a dark caramel sauce that isn't too thick. Keep an eye on it, the caramel burns fast.

4) Take the caramel off the heat and divide it over 4 ramekins.

5) Remove the vanilla bean from the milk and take the saucepan off the heat.

6) Beat the egg white and egg and the rest of the sugar. Then gradually add the lukewarm vanilla milk. Make sure it is not too warm or the eggs will scramble. Stir very well until you end up with a glossy custard base.

7) Pour the custard on top of the caramel In the ramekins. Place them in a baking dish. Fill it the dish with water (bain marie).

8) Place the dish with the ramekins in a preheated oven at 356°F (180°C) for 45 minutes.

9) Remove the ramekins from the oven. Let them cool down for an hour. Then let the creme caramel set in the fridge overnight or for 4 hours minimum.

10) Flip the ramekins over on a plate and serve.