Take a pan and add 100g sugar and water,stirring all the time.Now boil without stirring until it caramelises.
Place six heated 150 ml custard cups in a shallow tin.Quickly pour the caramel into the cups.
Take a bowl and add eggs and the remaining sugar.Whisk slowly.
Heat milk in a saucepan.Add vanilla extract into it.Let the milk cool for a while.
Now add the warm milk and vanilla extract to the eggs mixture,whisking well.
Divide the mixture between cups and add hot water to tin to come halfway up the sides.
Bake at 170 C for 45 minutes or until a knife inserted in the custard comes out clean.Leave for sometime until quite cold.
Garnish with mint leaves and serve.
Can be served warm or chilled.