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

Make the caramel:

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

Make the custard:

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

Assemble & steam:

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