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1
Preheat the oven to 325F (160C).
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2
Pour boiling water into four 7oz (200ml) ramekins and set aside.
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3
Heat 1 cup of the sugar and 3 tbsp cold water in a heavy saucepan over a medium heat, stirring until the sugar dissolves.
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4
Boil without stirring, brushing down the crystals that form on the side of the pan with a pastry brush dipped in cold water, and swirling the pan by its handle, for about 5 minutes, or until the syrup has turned into a deep amber caramel.
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5
Just before the caramel is done, empty the ramekins.
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6
Divide the caramel among the warmed ramekins, swirling each so that the caramel comes halfway up the sides.
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7
Heat the milk and vanilla bean halves over medium heat together until simmering.
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8
Using the tip of a knife, scrape the vanilla seeds from the bean halves into the milk and discard the halves.
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9
Whisk the eggs, egg yolks, and remaining 1/4 cup sugar together in a large bowl.
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10
Gradually whisk in the hot milk.
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11
Pour into the ramekins.
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12
Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins.
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13
Bake for 2530 minutes, or until the custards are just set in the center.
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14
Remove from the pan.
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15
Cool to room temperature.
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16
Cover and refrigerate until chilled, at least 3 hours.
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17
One at a time, gently pull the edges of the custard away from the sides of the ramekin using a fingertip.
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18
Place a serving plate over the top of the ramekin and invert on to the plate.
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19
Serve chilled.
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20
Variation: Ginger Creme Caramel
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21
Add 2 tbsp chopped drained stem ginger in syrup to the custard when heating the milk.
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22
Substitute 1/4 cup stem ginger syrup for the sugar.
