3cupsof half n half - OR 2 cups cream & 1 cup milk
2eggs and 4 yolks
1vanilla bean seeds scraped OR 2 tsp vanilla extract
Preheat oven to 350°F/180°C & have a baking tray (large enough to hold 8 - 4 ounce ramekins) and hotwater ready.
Lightly grease the ramekins.! For the Caramel
Add the sugar into a saucepan and pour the water along the side of the saucepan. Add the cornsyrup and let it heat gently on medium heat. Do not stir. When the sugar starts to dissolve gently swirl it to mix the water and sugar.
When all the sugar has dissolved, swirl the saucepan occasionally to mix the caramel. Keep an eye out for the caramel changing colour and immediately remove it from the heat when it starts to turn amber.
Carefully pour this into the 8 ramekins and swirl them to spread the caramel on the bottom. Set aside.! For the Custard
Whisk the eggs, yolks and vanilla together until foamy.
In a small saucepan combine the sugar and milk/cream and heat gently until sugar completely dissolves.
Whisk a little of the heated milk mixture into the egg mix slowly to temper it. Strain it back into the milk mixture and mix well.
Pour into ramekins and bake in a waterbath for about 15-17 minutes till it's done. The tops should still be wobbly and not runny. They will continue to cook and set even after they are removed from the oven.
Remove from the water bath and let it cool to room temperature, and then chill in the fridge for at least 3-4 hours - overnight is better.
When ready to serve, run a flat knife around the sides of the ramekin to release the custard. Invert this onto the serving plate.