Preheat oven to 325 degrees. You will need 6 ramekins or a deep dish pie plate and a large baking pan to put them in.
Pour 2 tablespoons of caramel in each ramekin or half the jar of topping if using a pie plate, tilting it to swirl the caramel around the sides.
In a large mixing bowl, beat the eggs together with an electric mixer or whisk, slowly pour in milks, sugar and vanilla. Blend until smooth. Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
Bake for 45 minutes in the water bath. Insert a knife in the center. If knife comes out clean, it's ready. Remove and let cool. Let each ramekin cool in refrigerator for at least1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.