Caramel Creme

Method

1. 1Make caramel: cook sugar and water in a heavy saucepan over medium-high heat without stirring until deep amber (8-12 minutes). Immediately pour into 6 ramekins and swirl to coat bottoms. Be careful — hot caramel is dangerous.
2. 2Preheat oven to 160°C. Heat milk with vanilla bean until steaming (not boiling). Remove from heat and infuse 15 minutes.
3. 3Gently whisk eggs, yolks, sugar and salt until combined. Slowly pour the hot milk into the egg mixture, whisking constantly. Strain through a fine-mesh sieve.
4. 4Pour custard over hardened caramel in ramekins. Set in a baking dish with hot water halfway up the ramekins. Bake 35-45 minutes until edges are set and center jiggles slightly.
5. 5Remove from water bath, cool to room temperature, cover and refrigerate at least 4 hours. To serve: run a knife around each edge and invert onto a plate.