Make some caramel by heating 160g sugar with 6 Tbs water, stirring until dissolved, then turn the heat up and boil until the sugar
turns a dark brown colour. Remove from the heat and quickly pour into warmed ramekin dishes. Set aside to cool. When cool, butter
the sides of the ramekins – this will help to turn them out for serving. Whisk 4 eggs with a tsp vanilla extract and 25g caster sugar.
Heat 600ml whole milk until hot, but not boiling, then strain into the egg mixture. Whisk this until smooth and pour into the prepared
ramekins. Place these in a roasting pan and fill the pan half way up the ramekins with boiling water from a kettle, and bake in a 150°C
oven for 25 minutes, until the custard has just set but still has a bit of a wobble! Take the ramekins out and set on a cooling rack
until cool, then refrigerate overnight so that the caramel is absorbed into the custard. To serve, loosen the sides of the custard
by running a thin knife around the edge of the custard, placing a plate on top of the ramekin and quickly turning upside down.