Instructions Place all caramel ingredients into large glass bowl.

Microwave on high for 2 minutes.

Stir and cook for another 2 minutes.

Stir.

Repeat at intervals until you have a thick heavy caramel.

(Be careful with hot caramel to not burn yourself) Spoon 2 tbsp of caramel into the bottom of 4 x 200ml sized ramekins.

Place into a large lasagne pan and reserve. Preheat oven to 160℃.

Fill a kettle with water and put onto boil. Whisk the rest of the ingredients in a medium bowl until well combined. Pour evenly into each ramekin over caramel sauce Pour boiling water into lasagne pan being careful not to splash inside the custard.

Pour until half way up the sides of the ramekins. Bake 30 minutes.

Custard should be set but slightly yielding to the touch.

Add extra time if required. To serve run a knife around the edge and up end onto plate.