Method

Caramel:

Have six 150ml capacity flat bottomed heatproof ramekins, small bowls or tins ready.

Put the sugar into a small saucepan and place the saucepan over low to moderate heat and allow the sugar to gently melt. As it melts, swirl the pan to mix and dissolve the sugar. Once dissolved boil the sugar gently, swirling the pan occasionally until dark golden.

Remove from the heat and carefully dip the bottom of the pan into a sink or wide bowl of cold water. This will stop the boiling and stop it setting so you have time to do the next step.

Pour a little of the caramel into the bottom of each ramekin and swirl it slightly so it goes a little way up the sides. Set aside, the caramel will go hard as it cools.

Custard:

Preheat the oven to 180°C.

Put the eggs and yolks into a large bowl and beat well with a fork but do not let them get frothy. Add the sugar and vanilla extract, mix well.

In a pot bring the milk and cream to the boil.

Remove from the heat, add half of it to the eggs stirring continuously, then add the remainder of the milk. Mix well so the sugar is dissolved.

Strain the mixture through a fine sieve and pour an equal amount into each ramekin on top of the hard caramel.

Carefully place the ramekins into a large roasting pan and fill halfway up the sides of the ramekins with boiling water so you can bake them in a water bath. This stops them burning. Place in the oven and bake for about 30 minutes or until well set (they won’t wobble when you give them a shake).

Remove from the oven and remove ramekins from the water bath, cool and chill. Serve by running a small knife around the edge of the ramekin side and inverting the custard onto a shallow plate.

Serve topped with whipped cream.

TIP: Fill your water bath to the same level as the mixture to avoid the dishes floating or water overflowing into them.