First make the caramel, place the sugar and water into a small pot and cook over medium heat until you reach a light copper colour, remove from stove and wait until the bubbles subside and pour 2 cm into the bottom of the moulds
In a medium saucepan heat the cream and milk until just simmering, do not boil the mix
Add eggs and sugar to a mixing bowl and whisk briefly to combine
Pour the hot cream mix over the eggs and whisk to combine, set aside for 30 mins
After 30 mins using a ladle remove the bubbles that have risen to the top, then pass the mix through a fine sieve into a jug
Pour over the caramel into the ramekins leaving a 2 cm space at the top, cover tightly with cling film and place on a perforated steam tray and place into a pre heated oven on steam setting 90 degrees for 45 mins
Once cooked remove from oven, remove cling film and cool at room temp for 30 mins then transfer to the refrigerator for 3 hours to cool
To serve run a pallet or thin knife around the edge of the caramel and turn out on to a plate