500ml full fat milk
1 vanilla pod, split in half lengthways, seeds scraped out
180g caster sugar
4 egg yolks
2 whole eggs
Preheat the oven to 150°C
Pour 500ml of milk into a pan and add the vanilla pod and seeds. Bring the milk to the boil, then remove from the heat and leave the milk to infuse with the vanilla.
Put 100g of caster sugar in a small pan with enough water to cover it, then bring to the boil. Boil hard until the colour changes from white to pale gold. Watch carefully as it turns to bright gold then pour into six crème caramel moulds or china ramekins. Set aside.
Put 4 egg yolks, 2 whole eggs and 80g of caster sugar into a bowl and whisk, then pour in the milk, removing the pod. Stir thoroughly, then pour into the dishes.
Place them carefully in a roasting tin, pour enough water into the tin so that it comes most of the way up the sides, cover with foil, then bake for 40 minutes.
Remove and leave to cool.
To serve, run a palette knife around the edge and turn out on to a plate.