Method

​1 Preheat the oven to 160°C/fan 140°C/gas mark 3. Place 175g caster sugar (bigger amount) and water in a heavy pan and place over a low heat until the sugar has dissolved – stirring occasionally.

2 Once all the sugar has dissolved, increase the heat and bring to the boil. Cook without stirring until the caramel is a pale golden brown colour.

3 Quickly, pour the hot caramel into 6 ramekins. Gently swirl the ramekins so that the caramel comes halfway up the sides of each ramekin. Set aside to cool.

4 Now, let's make the custard: whisk the eggs and 40g caster sugar with the vanilla extract in a large bowl.

5 Heat the milk and cream in a pan over a medium heat until warm. Add this to the egg mixture, stirring until combined. Strain the custard into a jug and pour it into the ramekins.

6 Place the ramekins in a deep roasting tin and add enough hot water to come halfway up the sides of the dishes. Bake for 30-40 minutes until just set which should be firm and springy to the touch.

7 Remove the ramekins from the tin, cool completely. Cover with clingfilm and chill in the fridge for several hours.

8 When you’re ready to serve, gently pull the edges of the custard away from the sides of each ramekin using your fingertips. Place a serving plate over the top of the ramekin and turn upside down giving a hefty shake. You should then have a light set custard surrounded with your caramel syrup.