Preheat the oven to 150°C and lightly grease 6 x 125ml ramekins or crème caramel moulds (see Tips).

Place the sugar and water in a small saucepan and gently dissolve over low heat, stirring continuously until the syrup is clear. Turn up the heat and bring to a boil. Allow to boil without stirring, until the syrup turns golden brown in colour. Pour the caramelized syrup into the lightly greased moulds and tip the mould back and forth to make sure the caramel evenly coats the base.

To make the custard, heat the milk, cream and vanilla in a saucepan until scalded. Whisk the sugar, eggs and egg yolks in a large mixing bowl until the sugar has dissolved. Whilst whisking, gradually pour the hot milk and cream mixture into the egg mixture until combined.

Carefully pour the custard over the back of a spoon in the moulds on top of the caramel layer. Carefully place the moulds into a bain marie and place in the preheated oven. Watch the temperature of the oven in order to make sure that the water never simmers as this will overcook the custard. Bake until a knife comes out clean when inserted into the centre of the custard. Leave to cool and store in the fridge (still in their moulds) until ready to serve.

When ready to serve, run a knife along the edge of the custard and place a plate on top of the mould. Quickly turn the plate over in order to release the crème caramel. Carefully remove the mould to reveal the pudding and serve.

Tips: This recipe makes 4 – 6 small creme caramels, depending on the size of your moulds. You can also make 1 large creme caramel to slice and serve using a fluted tart tin or loaf tin.