Preheat the oven to 180 degrees Celsius. Pour the milk into a saucepan and put in the half vanilla stick, place it on the stove and bring slowly to a boil, then remove it from the heat and leave it for half an hour.
After the half hour, add the cream to the milk and in the meantime, in a bowl, mix the eggs with the sugar. Remove the vanilla stick from the milk and strain it through a sieve.
Slowly pour in the beaten eggs, stirring with a whisk. Then prepare the caramel by melting sugar in a saucepan (preferably thick bottomed) stirring constantly until, the mix becomes golden and caramelized (if you want to make the caramel smoother, you can add in the sugar 3-4 tablespoons of water).
At this point, pour it into the mold chosen and distribute it over the entire surface, until it has cooled down and solidified (8). Now pour the mixture into the molds.
Place the molds in a baking dish and add boiling water to cover one third of the mold.
Cook the Crème Caramel in a water bath for about 50 minutes, and when the cream has solidified, remove the molds from the oven and let the Creme Caramel to cool at room temperature, then put the mold in the refrigerator for at least 4 hours.
When serving the Crème Caramel, use a knife and pull out the cream from the walls of the mold, turn it upside down on a serving plate and let it fall.