• Pre-heat oven to 170 degrees (fan-forced).
• Grease the four ramekins/cups.

Caramel

• Place the sugar and water into a saucepan and stir over medium heat until sugar is dissolved.
  
• Increase heat and boil (without stirring) until a pale golden brown (10-15 minutes).
  
• Pour equal amounts of the mixture into the ramekins/cups. (The caramel may set hard - don't worry as the custard when added dissolves it into a liquid caramel when resting in the fridge).
  

Custard

• In a bowl, whisk together eggs, sugar and vanilla.
• Heat milk and cream in a saucepan until almost at boiling point. Remove from heat and allow to cool for 5 minutes. Gradually add to the eggs, sugar and vanilla mixture, whisking as you go.
  
• Pour mixture through a large strainer into a pouring jug. (This step ensures a smoother and creamier custard.)
• Carefully pour through another smaller sieve an equal amount of custard into each ramekin/cup.
  
• Place the ramekins in a large baking dish and pour boiling water into the dish so it reaches half way up the side of the ramekins.
  
• Place tray in oven and bake for 25-30 minutes or until the custard has set. It should have just a very slight jiggle when you move the ramekins. If it looks very wobbly it's not yet cooked enough.
• Remove ramekins from water and allow to cool a little before placing in the fridge for at least 6 hours. (The caramel will turn from toffee into a caramel sauce during this time).
  
• Run the blade of a butter knife around the ramekins, invert and serve cold with berries.