Place the ramekins on a tray and place inside a hot oven to warm them up.
In a sauce pan combine sugar and water.
Do not stir with a spoon. Let the mixture come to boil. Keep on rotating the pan until the sugar dissolves completely.
Let the syrup boil undisturbed until it starts changing colour.
Once it reaches the perfect colour, remove from stove.
Pour it evenly into the warm ramekins.
Allow it to cool completely. The caramel will harden.
Now apply butter on the sides of the ramekin.
Preheat oven to 200°C.
Now in another sauce pan add 2 cups of milk and sugar.
Add corn flour and veg gelatin to the remaining milk and stir until every thing dissolves.
Add this to the sugar milk mixture along with vanilla.
Heat it. Keep on stirring it until it starts thickening. Do not let it boil.
Remove from heat and pour it into the ramekins.
Now place all the ramekins on a tray and fill the tray with water.
Cover the tray with foil.
Bake them in oven for 1/2 hour.
The custard will be wobbly. Remove from oven and allow it to cool completely.
Place them in fridge for a minimum of 2 hours.
To serve, run a knife along the sides to loosen the custard, place a serving plate on top and flip.
Carefully remove the ramekin.
Serve immediately.
