Prepare a caramel by melting 3 tbsp of sugar in a small pot. Be careful – sugar burns fast!
When golden, pour the caramel into three heat-resistant bowls slightly greased with olive oil.
Bring the milk with vanilla pod to boil. In the meantime beat the eggs and the egg yolk with the remained sugar.
Slowly pour the hot milk onto eggs, mixing gently at the same time. Pour the mixture into bowls with caramel, but remember to let it pass through a sieve.
Heat the oven to 200°C and set the bowls in a water bath. Bake for about 20 minutes.
Cool the dessert down. When completely cold, separate the edges from a bowl with a help of a knife. Then turn the bowls upside down and place the cream on plates. Serve with whipped cream and/or raspberries.