For Custard

1. Heat milk, heavy cream, sugar, and vanilla essence in a saucepan and boil it. Use medium heat to boil.
2. In the meantime, beat eggs with the help of a whisk.
3. Now, gradually add the milk mixture to the egg while continuously whisking the eggs.
4. Pour this mixture into ramekin moulds and cover with aluminium foil.
5. Now, in a frying pan, place kitchen towels at the bottom, place the ramekin moulds on them, add hot water to 3/4th level of moulds and cover with a lid.
6. Cook for 15 minutes on medium heat setting. After 15 minutes, turn off the heat and let it sit in the steam for 10 minutes with the lid on.
7. Carefully remove the moulds from hot water and keep them aside to cool.

For Caramel

1. Put 20 ml water and sugar in a saucepan and cook over medium heat until sugar caramelises. 
2. When it reaches an amber colour, turn off the heat and add hot water. 
3. Cook for a few minutes. 

For Assembly

1. Add the caramel to the ramekin moulds on top of the cooked and cooled custard preparation.
2. Let it set for some time and then serve.