CLASSIC CREME CARAMEL

Preheat oven to 150C. Whisk the sugar, eggs and yolks in a medium- sized bowl until well combined

Bring cream, milk, vanilla bean, seeds and salt to a simmer in a saucepan over a medium heat. Stirring continuously, pour the cream mixture into the egg mixture and mix to combine, incorporating as little air as possible. Refrigerate to rest for at least 2 hours or overnight

To make the caramel, stir the sugar and water together in a small saucepan over a medium-high heat to dissolve the sugar. Cook without stirring until it forms a very dark caramel (10-12 mins; it should almost be to the point of burning, so keep an eye of it). Divide among four 12-centimetre diameter ceramic ramekins and swirl each quickly to coat the edges. Set aside for 10-15 mins to cool and set

Strain the rested and chilled creme mix through a fine sieve and pour into the caramel lined moulds. Place in a roasting pan then fill the pan with warm water to halfway up the sides of the filled ramekins. Cover with foil and place in the preheated oven to bake for 35-45 minutes or until the creme caramel is just set but has a slight wobble

Remove from the oven. Remove each ramekin carefully from the water bath and set aside to cool completely. Now is a good time to gently ease the custard sides away from the ramekin with a wet finger so they can turn out more easily once totally cooled. Refrigerate for 2-3 hours overnight

To serve, run a knife around the edges of the custards to release, then invert onto plates and serve immediately