Provided by: Chef Patricio Sandoval
Bring 1/4 cup water and the sugar to a boil in a saucepan. Reduce heat to medium and cook until the caramel reaches a light amber color. Divide the caramel into 6 6-ounce ramekins, making sure the bottom of the ramekin is covered with the caramel.
Preheat the oven to 350.
Place egg yolks, condensed and evaporated milk, vanilla-bean seeds, and vanilla extract in a blender, and blend until smooth. Whip egg whites in a large bowl until soft peaks form, then slowly add the egg-yolk mixture to the whites and fold until combined. Fill the ramekins to the rim, and place in a baking pan. Add hot water to come halfway up the sides of the ramekins. Cover the ramekins with foil and bake for 25 minutes. Remove the foil and cook for a further 10 to 15 minutes, or until the custards are barely set in the middle.
Remove the ramekins from the pan and allow to cool, before placing them in the refrigerator for a few hours. When they are ready to serve, invert each ramekin onto individual plates.(Published 2005)