Steps
- Preheat the oven to 300°F / 150°C. Put 100g of superfine sugar in a heavy saucepan with 20ml of hot water. Let absorb, then heat gently without stirring until deep amber.
- Briefly dip the pan base in cold water to stop cooking. Divide the caramel among ramekins 3½in / 9cm across and 2in / 5cm deep; stand them in a roasting pan.
- Whisk 2 eggs and 1 egg yolk with 40g of superfine sugar. Bring 200ml of whole milk, 100ml of whipping cream, and the seeds and pods of 2 vanilla beans to a boil.
- Slowly whisk the hot milk into the eggs. Strain into the ramekins, then add boiling water to the roasting pan halfway up their sides.
- Bake for about 35 minutes, until just set with a gentle wobble. Cool, then refrigerate for at least 2 hours; loosen the edges and invert onto rimmed plates.