Step 1

In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.

Step 2

Beat the eggs and egg yolk until they double their volume and get a pale yellow colour, then add them to the milk, whisking well.

Step 3

Add the icing sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.

Step 4

To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.

Step 5

Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.

Step 6

Preheat the oven to 170 degrees C (340 F).

Step 7

Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.

Step 8

Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.

Step 9

Add hot water to the dish, so that the ramekins are half covered in water.

Step 10

Bake for approximately 35-40 minutes until the crème caramel is set and firm to touch.

Step 11

Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.

Step 12

Run a sharp knife around the edges, place a small plate on top of the ramekin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the ramekin.Enjoy!