Preparation method

Caramel:

1. Preheat the oven to 150°C (fan) or 160°C.
2. Make caramel by heating sugar and water until dark golden brown
3. Pour into slightly warmed moulds.
4. Allow to cool – do not put in fridge as sugar might go sticky and tacky.
5. Once caramel is hard, butter the sides of the ramekins above the level of the caramel.

Custard:

1. Whisk the eggs, vanilla extract and caster sugar.
2. Gently heat the milk, and then temper the egg mixture with the warm milk.
3. Whisk gently, and then strain.
4. Pour into moulds, and then place in bain-marie (filled ¾ up the sides of mould with boiling water).
5. Cook in the oven until the custard has set.
6. Remove from bain-marie, and place on cooling rack or in refrigerator to set.
7. Loosen the sides of custard, then tip onto small plate and turn upside down.
8. Place a serving dish on top of the ramekin and turn upside down.