Add the eggs and egg whites to a bowl, and use a whisk to whip. Add half of the granulated sugar (25 g) and whip until dissolved.
In a small pot add the milk, the vanilla beans (cut in half vertically), and the remaining half of the granulated sugar (25 g) and heat.
Heat to just before boiling, then add to the mixture in step 1 bit by bit, mixing as you add. You'll start to see bubbles forming.
Submerge a paper towel from the top and remove. This will get rid of the bubbles.
Pour into the ramekins using a strainer. If you have any bubbles here, blow them away with an alcohol spray.
Close them with aluminum foil. Add the ramekins to a frying pan with about 2 cm of boiling water.
Close with a lid and steam on medium heat for 10 minutes. If you see steam coming out reduce to low heat.
Check up on them after 9 minutes. Remove the aluminum foil and give it a shake. If the top has a film and it jiggles in a wave motion then it's OK.
Stop the heat and let steam for 5 minutes while still covered. Remove from the frying pan, and once cooled it's complete!
Making the caramel sauce - Add the granulated sugar to a small pan, and just enough water to cover it. Turn on the heat.
It'll start to change colors. Continue heating until you get a nice color.
Stop the heat and add water. It'll pop so be careful. If you shake it, it should move uniformly. Add more water and continue to dilute until you have a nice creaminess, and it's complete.
Story Behind this Recipe
I had egg yolks left over, so I made this thinking if there was a way to put them to good use. You don't use an oven so these can be made easily.
You don't have to use vanilla beans if you don't have any. If your ramekins are large please adjust the cooking time accordingly. Even while cooling the ramekins themselves retain heat. So once they've become jiggly you can stop the heat.