100 g caster sugar
600 ml pouring cream
1 large egg
5 large egg yolks
3 pinches of sea salt
165 g (¾ cup) caster sugar
1 teaspoon vanilla bean paste
Preheat the oven to 160°C
Place the sugar and 1½ tablespoons of water in a small, heavy-based saucepan over medium heat and cook slowly, without stirring, until it turns a medium to dark brown. The caramel will become more bitter as it continues to darken so take it as far as your taste dictates. Pour the caramel into an 18 cm baking dish.
Now for the custard. Pour the cream into a saucepan over medium heat and heat just until you see bubbles forming around the edge. Do not let it boil!
Place the egg, egg yolks and salt in a large bowl and whisk for 30 seconds. Add the sugar and vanilla and continue whisking until it has nearly dissolved. While still whisking, gradually add the warm cream. Keep going until the sugar has completely dissolved.
Strain the custard through a sieve over the caramel in the baking dish and cover with foil. Pop the dish into a large roasting tin and pour enough water into the tin to come halfway up the side of the dish. Bake for 40 minutes, then turn off the heat and leave in the oven to cool for 1 hour.
Pop the creme caramel in the fridge to completely set overnight. To serve, remove the foil and place a large serving plate over the caramel dish. Now, with a quick flick and a little confidence (you got this!), invert the plate and dish so the caramel is sitting the right way up on the plate. Gently remove the dish, cut the crème caramel into slices or scoop spoonfuls into bowls and serve.