Add 2 large eggs plus 5 yolks to a mixing bowl and whisk.
To that add, 1 385ml can of evaporated milk, 1 397g can of sweet condensed milk, 1/2 tsp salt, 1/3 cup of sugar, 1 to 2 tsp of vanilla essence and one vanilla pod. Whisk till all is well combined.
Pour the caramel immediately into ramekins (or your choice of heat/oven proof) dish.
Pour the custard mixture into each ramekin.
Place the ramekins in a water bath (fill a tray with warm water half way and place each bowl or dish into it. Make sure it only comes halfway up the dish).
Cover with aluminium foil and bake at 170°C for about 90 minutes. After 60 minutes check to see consistency.
Let it cool down after you remove them from the oven. Place in refrigerator and allow to chill for at least 24 hours.
Carefully turn over on to a plate or serving dish.
Serve with fresh berries.