Preheat the oven to 375° Fahrenheit.

Fill a saucepan with water, and warm it over medium heat until it comes to a simmer.

In a small saucepan, cook the sugar over medium-high heat for 6-8 minutes or until it caramelizes and turns dark brown, swirling it around every few minutes. Be careful not to let it burn! Pour the caramel into a bundt pan, swirling it around to coat the edges.

In a separate pot over medium heat, add the milk and heavy cream. Heat the mixture just until it is warm. Do not bring it to a boil!

In a bowl, beat the eggs and sugar until smooth. Working slowly, pour milk into the bowl. Stir in the vanilla.

Pour the custard filling into the bundt pan over the caramel. Place the bundt pan in a baking dish, and pour 2-3 inches of simmering water into the dish.

Bake 60-70 minutes or until the crème caramel is firm enough to hold its shape but still slightly jiggly when gently shaken.

Let the crème caramel cool at room temperature for 1 hour. Then, cover it with plastic wrap, and store it in the fridge for at least 4 hours or ideally up to overnight.

Run a thin knife around the sides of the bundt pan and along the center. Place a large serving plate over the pan, and invert the dessert onto the plate.

Serve cold, and enjoy!

Store covered in the fridge for up to 5 days.