Method

Put 150g of the caster sugar in a small pan and add some water until it is just covered. Place onto a low heat and allow the sugar to melt and dissolve. Let it bubble and when it turns golden brown, remove from the heat, and immediately pour equally into six ramekins.

Preheat the oven to 180ºC/160ºC fan.

Whisk the eggs and egg yolks together with the remaining 50g sugar until pale and creamy. In a pan, heat the milk and vanilla until it reaches scolding point, but not boiling. Then remove from the heat and gradually pour into the egg mixture, whisking continuously until it is all incorporated. Set aside for 10 minutes to cool slightly and then pass through a sieve into a jug.

Place the ramekins into a high sided roasting tray. Pour the custard into each ramekin. Then add boiling water into the roasting tray around the ramekins, so the water level comes up about halfway the side of each ramekin. Bake for 20minutes then remove from the oven and allow to cool in the tin for a further 15 minutes.

Then place them into the fridge for a minimum of 4 hours, or preferably overnight, to set.
When ready to turn them out, run a knife around the edge and then invert them onto plates. Enjoy!