Prepare ramekins by having 4–6 small ramekins or cups ready (about 120–180 ml capacity each).

Pour 300 ml whole milk into a microwavable jug or small saucepan. Stir in 50 g white sugar and 7 g gelatin powder. Mix well and let sit for 5–10 minutes to bloom the gelatin.

Combine 50 g white sugar and 60 ml water in a small saucepan over medium heat. Swirl gently until the sugar dissolves, then let it simmer without stirring until it turns a deep amber color. Remove from heat and quickly pour a thin layer into the bottom of each ramekin. Tilt to coat evenly.

Microwave the bloomed milk mixture in 20–30 second bursts until it’s hot and the gelatin and sugar are fully dissolved. Do not boil.

In a bowl, whisk the 3 eggs lightly with the 100 ml heavy cream and ½ tsp vanilla essence until combined.

Slowly pour about one-third of the warm milk mixture into the egg-cream mixture while whisking constantly to avoid scrambling the eggs. Continue adding the rest of the milk slowly while whisking.

Pour the tempered custard through a fine sieve into a clean jug to ensure a silky texture.

Pour the strained custard over the set caramel in each ramekin, leaving a little headspace.

Refrigerate uncovered for 30 minutes, then cover and chill for at least 3–4 hours, preferably overnight, until fully set.

Loosen edges with a thin knife and invert onto plates, or serve in ramekins.