Preparation

1. For the caramel: Put the granulated sugar in a small saucepan with 45 ml (3 tablespoons) water.  Shake the pan first to half-dissolve the sugar in the water. Then, over medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes – but don’t multitask and leave the pan – keep an eye on it. It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown — too light and it will be too sweet; too dark and it will be bitter.

2, Pour the amber caramel into 5 or 6 ramekin dishes (or one big dish), ensuring that it completely coats the base. Set aside to cool so that the caramel sets, and immediately put the saucepan in the sink and soak in water, making it easier to clean later.

3. For the custard cream: Preheat the oven to 170°C (350°F). Split the vanilla pod down the middle if using. Pour the milk into a medium saucepan, adding the vanilla (or other infusions if using) and allow the milk to heat just to simmering point (not boiling). Cover and take off the heat to cool slightly, and remove the vanilla pod, scraping out the seeds and adding them to the milk.

4. Whisk the eggs, yolks, and sugar vigorously in a medium bowl until light in color. Pour in the WARM vanilla milk (not hot – if hot, temper by adding a little at a time) and whisk gently until just combined.  Leave to rest a minute to let the foam subside.

5. Place the ramekins or large dish into a large roasting pan lined with baking paper. Pour the warm thin custard over the caramel in each ramekin, filling near to the top. Place the roasting tin in the middle of the oven and pour in warm-hot water around the ramekins or dish so that it comes to about half or two thirds of the way up.

6. Bake until set, about 40 minutes. They’re not cooked properly if there’s a dip in the middle – a knife inserted should come out clean. Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. When cool, transfer to the fridge and chill for at least 2 hours – ideally overnight.

7. To glaze and garnish: Run a knife around the inside edge of the chilled ramekins. Top each with a saucer and flip it over, then remove the ramekin.

8. Set aside a heatproof nonstick baking mat. In a high-sided saucepan, combone the sugar with 45 ml (3 tablespoons) water, and stir to partially melt the sugar. Place the pan over medium-low heat and swirl the sugar (do not stir) until it comes to a boil. Keep swirling but do not stir. Eventually the syrup will become amber in color. Pour the syrup in the patterns of your choice on the mat, making one for each ramekin. When they have cooled and stiffened, place one decoration on each creme caramel.