Crème Caramel

Preheat your oven to 160°C (140°C fan), Gas Mark 3. 

Add the granulated sugar and water to a non-stick pan. On a medium high heat, let the sugar dissolve and then cook until the sugar has caramelised to a golden-brown colour. Don’t be tempted to stir or swirl the mix otherwise the sugar will crystallise!

Pour the caramel carefully into the bottom of the ramekins, swirling to cover the base evenly. Set aside for use later.  

Add the eggs and sugar to a large bowl and lightly whisk together. Set aside. 

Add the milk and condensed milk to a large saucepan and heat until just starting to steam and bubble at the edges. Remove from the heat and stir in the vanilla. Gradually pour the hot milk into the egg mixture, whisking continuously so not to cook the eggs immediately.  

Sieve the custard mix into a jug then pour the custard evenly over the caramel in the ramekins.  Place the ramekins in a baking dish and carefully pour boiling water to come halfway up the sides of the ramekins.  

Place in the oven and bake for 20-30 minutes until the custard has a slight wobble in the middle. Remove from the oven and allow to come to room temperature before popping in the fridge to chill for at least 3 hours before serving.  

To release the crème caramel, run a knife around the edge of the set custard before placing a plate over the top of the ramekin. Invert, holding both the plate and the ramekin firmly together and give a little shake until you hear it release on to the plate.