Vanilla bean caramel custard

We are back with a recipe after what seems like eons and a promise to have more recipes going forward. Folks who have been patient and not given up on us, thank you and we love you! :) We are breaking the hiatus with a perennial favorite at most homes in Kerala, the quintessential Caramel Custard. The reason it enjoys that status is probably because it is fast, easy, kinda healthy considering it only has milk, eggs and sugar AND can be made with ingredients already existing in the pantry. Plus, it can make a statement all on its own. I remember my mother whipping these up pretty often; she'd steam it in the rice cooker too and I remember eating it by the spoonfuls even when steaming hot!
It is versatile, you can infuse any number of ingredients, exotic or otherwise (i'm thinking saffron, pistachio and chocolate to name a few). It can be eaten cold or for the more weird ones like me, warm. When made the traditional way, it borders on comfort-food-ism and who can say no to that?

I made a simple variant, the vanilla bean caramel custard because I had a vanilla bean at hand.
Two eggs did not feel overpoweringly eggy, but feel free to reduce the amount of egg used if you feel the need - it may not set as well when baked being the only downside. If you try it, let me know how it goes.

For the custard:
-400 ml milk
-100 ml condensed milk
-2 eggs
-20 g sugar (or as per taste)
-1 vanilla bean
-1 teaspoon vanilla extract

For the caramel:
-20 g sugar
-3 tablespoons water

Prep the ramekins by placing them in a large, flat tray that can hold the ramekins as well as water halfway upto the height of the ramekins.
Mix the milk and condensed milk and scrape the innards of the vanilla bean into it along with the bean. Heat the mixture in a medium sized saucepan and bring it to the boil. Let it simmer for 2 minutes before switching off the flame and closing it with a lid and leaving it to steep for 20 minutes.

Preheat oven to 170C.
Whisk the eggs and sugar till incorporated and add the hot milk mixture through a strainer in a steady stream. Keep whisking the egg mixture with the other hand just to make sure the eggs do not cook. Whisk well, taste to see if it is sweet enough and then pour into the prepared ramekins. Place in the oven and let it bake till just set, but still wobbly when touched (you do not want it to set firm). That was about under 30 minutes in my oven.
Once cooled, refrigerate, and when ready to eat, run a knife carefully around the rim and turn it over onto your saucer/dessert plate. Watch the amber caramel ooze around the custard - Bliss!