Method

Preheat the oven to 140 °C and line up four individual ramekins.

Place 100 g of the sugar into a saucepan and add the water. Stir over a low heat until all the sugar has dissolved.

Add the salt and then increase the heat and boil until the syrup turns golden brown.

Working quickly, pour a little caramel into each ramekin (about 30 ml/2 Tbsp). Set aside until it hardens.

Place milk, cream and vanilla into a saucepan and bring to a simmer. Turn off the heat and set aside to cool.

Whisk eggs and egg yolks together with the remaining sugar until just combined.

Carefully pour the hot milk into the eggs, while continuing to whisk. Strain the mixture into a jug, then pour into the caramel-coated ramekins.

Carefully place the filled ramekins into a bain-marie (water bath) and bake in the oven for about 30–40 minutes or until just set. They must still wobble when shaken.

Remove from the oven, cover and chill in the refrigerator, preferably overnight.

Before serving, run a knife around the edges of each ramekin, then dip quickly into hot water and tip out onto a plate.

Serve with a tiny pinch of extra Maldon sea salt salt sprinkled on top.