Step 1

Preheat oven to 160°C. Line the base of a roasting pan with a tea towel, folded to fit. Lightly brush six 185ml (3/4-cup) Turn your custards onto plates to release the gold-coloured caramel hidden within. capacity ovenproof ramekins with oil to grease. Place in the pan on the tea towel.

Step 2

Place the water and 155g (3/4 cup) sugar in a small saucepan over low heat. Cook for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and cook, without stirring, for 8 minutes or until golden. Allow the bubbles to subside then pour the mixture evenly among the ramekins. Swirl to coat the base and about 2cm up the sides of the ramekins. Set aside to set.

Step 3

Meanwhile, place the milk in a medium saucepan over low heat and bring just to the boil. Remove from heat. Whisk together the eggs and remaining sugar in a large heatproof bowl. Slowly add the hot milk, whisking constantly until well combined. Stir in the vanilla. Strain through a fine sieve into a large jug.

Step 4

Pour the milk mixture evenly among the ramekins. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins. Bake for 40 minutes or until custards are just set. Remove ramekins from pan and set aside for 2 hours to cool. Cover with plastic wrap. Place in fridge overnight to chill.

Step 5

To serve, run a flat-bladed knife around the inside edge of each ramekin and carefully invert the creme caramels onto serving plates. Serve, with cream and raspberries, if desired.