Crème Caramel

Preheat oven to 250 °F (120 °C).
Heat the granulated sugar in a pan, caramelize, and then pour into small molds.
Boil the milk, granulated sugar, and vanilla sugar.
Mix together the eggs and egg yolk, beat into the hot milk, sieve, and then fill the molds.
Fill an appropriately sized pan with 1in (2 cm) of water, bring to a boil, then remove from heat.
Place the molds in the pan, cover with aluminum foil, and bake for about 50–60 minutes.
Remove from the water bath, let cool, and then chill for several hours in the refrigerator.
Cut around the crème with a small knife and overturn onto dishes.