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Whisk the eggs together. Mix in milks then slowly mix in the 1/2 C of sugar, then the vanilla. Blend smooth after each ingredient is added. Pour custard into carmel lined ramekins. Place ramekins in large glass baking dish and fill with about 1-2 inches of warm water.
Bake for 45 minutes and check with a knife in the center. If it comes out clean, its ready.
Remove and let cool. Let each ramekin cool in the refrigerator for an hour. Invert each ramekin onto a small plate. The carmel sauce will flow over the custard.
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