Method

• 1.
  Place 150g of the sugar and 4 tablespoons of water in a heavy-based saucepan over low heat and stir to dissolve the sugar. Once sugar has dissolved, increase heat to medium-high and cook until sugar turns golden brown. Divide between six dariole moulds. Set aside to cool completely.
• 2.
  Preheat the oven to 150°C.
• 3.
  Place milk and cream in a saucepan. Scrape in vanilla seeds and add bean too. Bring to the boil. Remove from heat and set aside for 30 minutes to infuse.

• 4.
  Beat eggs lightly with remaining sugar (do not overbeat). Add to infused cream and stir to combine.
• 5.
  Strain mixture into a jug, discard the bean, then fill the moulds. Place moulds in a roasting pan and pour in boiling water to come halfway up the sides of the moulds. Bake for 45 minutes. (The crème caramels should feel quite firm but still have a slight wobble.) Remove from the roasting pan and set aside to cool. When cool cover with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
• 6.
  When ready to serve, loosen around edge with a knife and invert caramel onto a plate. Serve with thick cream.