Crème caramel

Preheat the oven to 120C.

Place the sugar and water in a small saucepan and bring to the boil, stirring until the sugar dissolves. Using a wet pastry brush, remove any sugar around the sides of the saucepan. Simmer over medium heat until a dark caramel forms. Pour the caramel into six dariole moulds or ramekins (3/4-cup size) to a height of about 1cm. Place the moulds in a baking dish and allow the caramel to harden a little.

Combine the milk, cream and vanilla bean in a saucepan and bring to the boil. Remove from heat.

In a bowl, whisk together the eggs and extra sugar. Pour the hot milk mixture over the eggs and whisk to combine. Strain the mixture into a jug and pour into the moulds.

Pour boiling water into the baking dish to come just over halfway up the sides of the moulds. Bake for 50 minutes, or until the custard sets.

Refrigerate for several hours or overnight.

To serve, run a knife around the edge of the moulds and upturn onto a plate, allowing the caramel to run over the custard.