Classic crème caramel recipe

1. Put 150g sugar in a small pan over a low heat and just cover with water. Let the sugar melt, then increase the heat and bubble until it turns a nutty brown. Divide between 6 x 150ml ramekins. Preheat the oven to gas 3, 170°C, fan 150°C.
2. Meanwhile, whisk the eggs and yolks with 50g sugar. Heat the milk and vanilla in a small pan over a low heat until small bubbles appear. Remove from the heat and gradually pour over the egg mixture, stirring constantly. Set aside for 10–15 mins, then strain through a sieve into a clean jug.
3. Put the caramel-filled ramekins in a roasting tin and divide the strained milk mix between them. Put the roasting tin on the middle shelf of the oven, then fill with enough boiling water to come halfway up the sides of the ramekins. Bake for 15-20 mins or until the tops are set but the custard is still a little wobbly. Carefully remove from the oven and leave to cool in the tin for 20 mins. Chill in the fridge for at least 4 hrs, or overnight, to set.
4. To serve, run a sharp knife around the inside edge of the ramekins, then turn out onto a plate so that the caramel runs out and over the top. They can be made up to 2 days in advance and kept in the fridge until ready to serve.

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