Put the egg yolk into a large bowl. It's best if they're at room temperature. Warm the heavy cream and milk to body temperature. If you can, use delicious and fresh eggs.
Mix together the vanilla beans and vanilla or granulated sugar. Use a rubber spatula to beat the eggs without whipping. Add the vanilla sugar in several batches and mix together with a rubber spatula.
Slowly add the heavy cream and mix together. Add the milk and mix it in without whipping.
Line a metal tray with parchment paper so that the souffle molds don't slip. Line up the souffle molds onto the tray. Add the egg mixture into the molds while straining. Break any bubbles on the surface with a toothpick or a tissue.
Preheat the oven to 170°C. Fill the metal tray with boiling water, about half of the height of the molds. Bake for 20-25 minutes in the water bath in the 170°C oven. They are finished when they are springy and jiggly and when a toothpick is inserted and the egg mixture doesn't leak out.
After they have cooled, chill in the refrigerator and they are done. Top with the caramel sauce. Sprinkle granulated sugar, and brown the surface using a torch. Right after this, they will be very hot so be careful.
Story Behind this Recipe
I finally bought ramekins.... It's easier to manage and reach the smaller nooks and crannies if you use a small torch than a large one.
If you don't have vanilla beans, use vanilla oil. I recommend using good quality eggs.