1 Preheat the oven to 160C/Gas 3. Place 4 large ramekins in a roasting dish. To make the caramel, combine 40ml water with 150g sugar and cook without stirring until the caramel turns a dark amber colour. Working quickly, otherwise the caramel will set, pour a small amount into the base of each ramekin and leave to set.
2 Meanwhile, bring the milk and vanilla to a simmer in a pan, then remove it from the heat and leave to one side for 2-3 minutes to cool. Lightly whisk together the eggs, egg yolks and the remaining 60g sugar. Pour the milk into the eggs slowly, whisking continually to make a custard. Sieve the custard into a jug and skim off any bubbles. Fill each ramekin with custard and place in a roasting tray.
3 Bring some water to a boil, then carefully fill the roasting dish so that it comes halfway up the ramekins. Cover the tray with kitchen foil and place in the oven for 50 minutes or until the crème caramels have a gentle wobble.
4 Leave them to cool, then carefully slide a knife around the edge of each one, place a plate on top of the ramekin and flip it over.
