First make the caramel. Pour the sugar and water into pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.

When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.

Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into butter greased molds

For the custard, whisk the eggs, vanilla extract and sugar together in a bowl until well mixed.

Pour the milk into a saucepan, gently heat over a low heat. Do NOT boil milk. Then strain the milk through a fine sieve onto the egg mixture in the bowl.

Whisk together until smooth, sieve mixture before pouring the mixture into the prepared molds.

Place a small towel in a pan at low-mid heat. Place molds with mixture into pan and fill water up into pan to half of the molds. Cover lid and steam for 15-20 mins.

Chill creme caramel in fridge