Caramel Custard

Heat the oven to 160°C (140°C fan). Place six ramekins in a deep baking tray and boil a kettle of water for the water bath.

Put 100 g sugar and 3 tbsp water in a small heavy saucepan over medium heat. Let it dissolve without stirring, swirling the pan gently now and then.

Cook until the syrup turns deep golden amber, about 6 to 8 minutes. Pour it at once into the ramekins, tilting each to coat the base, and set aside; it will harden.

Warm the milk in a clean pan until steaming at the edges, not boiling. Remove from the heat.

In a large bowl, whisk the whole eggs, yolks, 70 g sugar and salt just until combined. Avoid whisking in too much air, or the custard will have bubbles.

Pour the warm milk slowly into the eggs while whisking, then stir in the vanilla. Strain through a fine sieve into a jug.

Divide the custard among the ramekins. Pour hot water into the tray until it reaches halfway up the sides of the ramekins.

Bake for 30 to 35 minutes, until the edges are set and the centre wobbles slightly when gently shaken. A knife inserted near the edge should come out clean.

Lift the ramekins out of the water and cool to room temperature, then chill for at least 4 hours or overnight.

To serve, run a thin knife around the edge of each custard. Place a plate on top, flip quickly and lift the ramekin so the caramel flows over.