For key visual process photos, refer to the body of the blog post.

Make the caramel:

• Combine 50g sugar and 22ml water in a small pan.
• Cook over high heat until the syrup reaches an amber colour.
• Remove from head and immediately add 15ml (1 Tbsp) water to the caramel, stirring to dissolve.
• Pour caramel syrup into the molds immediately and set aside to cool.

Make the custard:

• Whisk together eggs and sugar in a heat-safe bowl.
• In a small saucepan or pot, combine whole milk and heavy cream, and heat until almost boiling.
• Remove from heat.
• While whisking the egg mixture, gradually pour in the hot milk mixture.
• Stir in vanilla extract.

Assemble & steam:

• Strain the custard mixture through a sieve into the prepared caramel cups/ramekins.
• Cover cups with aluminum foil and place onto a steaming rack with boiling water.
• Steam custard on medium low heat for 12-14 minutes, or until tooth pick inserted comes out clean.
• Allow custard to cool completely.
• Lightly run a knife around the edges of the ramekin/bowl.
• Hold the custard bowl with a serving dish on top and carefully invert the creme caramel onto the dish.