Step 1: Make the Caramel

• In a saucepan, combine the caster sugar and water. Place over medium heat without stirring, allowing the sugar to dissolve and caramelize.
• Swirl the pan occasionally until the sugar turns a deep amber color. Be careful not to burn it.
• Quickly pour the caramel into the base of the ramekins or a large baking dish, tilting to coat the bottom evenly. Set aside to harden.

Step 2: Prepare the Custard

• In a separate saucepan, heat the milk and cream over low heat until just warm. Do not let it boil.
• In a mixing bowl, whisk together the eggs, egg yolks, caster sugar, and vanilla extract until smooth.
• Gradually pour the warm milk mixture into the egg mixture, whisking constantly to combine.

Step 3: Strain the Custard

• Pass the custard mixture through a sieve to remove any lumps for a silky texture.
• Pour the strained custard into the caramel-coated ramekins or baking dish.

Step 4: Bake the Crème Caramel

• Preheat your oven to 150°C (130°C fan) or 300°F.
• Place the ramekins or dish in a roasting tin and fill the tin with hot water until it reaches halfway up the sides of the ramekins.
• Bake for 35–40 minutes, or until the custard is just set but still slightly wobbly in the center.

Step 5: Cool and Chill

• Remove the ramekins from the water bath and let them cool to room temperature.
• Cover with cling film and refrigerate for at least 4 hours or overnight.

Step 6: Serve

• To serve, run a knife around the edge of the ramekin and invert onto a plate. Gently shake to release the custard and caramel.