Ingredients

Caramel
100g caster or granulated sugar
25ml water

Cream
500ml whole (full fat) milk
80g caster or granulated sugar
150g eggs (3)
1 vanilla pod / 1 tsp vanilla extract

Method

Place the sugar and water together and bring to a boil. Continue to boil and watch carefully, until the syrup caramelises to a deep amber colour. Remove from the heat and cover the bottom of your ramekins with a thin layer of caramel.

Bring the milk and vanilla to a boil. Whisk together the eggs and the sugar in a separate bowl. Once the milk has boiled, pour the milk over the eggs and sugar and whisk together. Skim off any foam that appears on the surface of the mixture.

Fill your ramekins to the top, place in a deep tray and fill halfway up the sides of the ramekins with boiling water. Bake in a preheated oven at 130°C/265°F (fan oven) or 150°C/300°F (conventional oven) for 45 minutes. Remove from the oven and chill for a minimum of two hours in the fridge until fully set.

When ready to serve, heat the ramekins with a blowtorch or hairdryer, or by placing them in a little hot water for a few seconds. Loosen the sides gently if need be by sliding a knife around the edge, then turn out the crème caramel onto a plate or dish and serve immediately.