3/4 cup Chelsea White Sugar
1/2 cup water
2 cups milk
1/2 teaspoon vanilla essence
4 eggs
2 tablespoons Chelsea White Sugar

Preheat the oven to 180ºC. Combine the first measure of sugar with the water in a heavy-bottomed saucepan. Gently heat, stirring constantly until the sugar has dissolved, then bring to the boil. Leave the syrup to boil without stirring until just golden, about 10 minutes. Working quickly, divide the syrup evenly between six individual ramekin dishes. Set aside.

Heat the milk until almost boiling, then remove it from the heat. Add the vanilla. In a separate bowl beat together the eggs and the second measure of sugar until pale. Pour the heated milk into this egg mixture and stir to combine. Strain.

Divide this mixture evenly between the caramel-lined dishes. Place the dishes in a roasting dish filled with enough water to come halfway up the sides of the ramekins. Bake for 35 minutes or until the custard is set. Remove the ramekins from the roasting dish and allow the custards to cool. Chill overnight, then tip from the moulds onto serving plates.