• Preheat the oven at 325°F / 165°C/ Gas Mark 3
• Place a paper hand towel in two roasting pans with 10 x 4-inch ramekins.

  Pro tip - The paper hand towel will prevent the ramekins from moving around. And set aside. You can also use a baking dish or a stable roasting rack.

Prepare caramel

• Add the sugar and water to a pan over medium-high heat. Shake the pan and continue to cook until the water evaporates and the sugar starts to turn a golden amber syrup.

  Pro tip - Shake the pan to cook the caramel evenly and keep the heat medium-low so you do not burn the caramel.
• When you reach a deep amber color turn the heat off. Divide the caramel sauce between the prepared ramekins. Set aside.

  Pro tip - Swirl the pans while the caramel is still hot so you coat the bottom is coated evenly. The sugar will harden instantly.

Custard filling

• Place milk and vanilla bean scrapings in a small saucepan and bring to an almost boil.

  Pro tip - You don't want to boil the milk too much as it can cause the eggs to curdle.
• In a separate bowl, whisk together egg yolks, sugar, and salt, until light and fluffy.
• Pour the hot milk mixture gradually into the egg mixture, a few tablespoons at a time, stirring continuously. Strain thru a sieve to remove any curdled eggs.

  Pro tip - This is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs curdling.

Assemble and bake

• Divide the mixture equally between the prepared ramekins over the caramel. Place the roasting pan on a larger baking tray.
• Pour enough water in the roasting pan to come to almost 1/2 way up outside the cake pan.

  Pro tip - This is called baking in a water bath. The boiling water outside will create steam and bake the custard without curdling.
• Bake in a preheated oven for 30 to 40 minutes. Once baked, remove from the oven, and take then of out the bain-marie (water-bath) using a pair of tongs.
• Chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days).

Unmold

• To release the caramels from the ramekins, run a sharp knife around the inside edge of each ramekin. Dip the outside of the ramekin in warm water for no more than 20 to 30 seconds.
• Place a serving plate on top of the ramekin and invert it. Give it a gentle shake to help release.
• Enjoy!