Crème caramel

In a medium saucepan, put sugar and 125 ml water over medium-low heat. Stir gently to dissolve sugar. Increase heat to medium and stop stirring. Let mixture boil until a dark caramel forms (see note 1).

Immediately remove from heat and add 1 tablespoon water to stop the caramel from cooking further. Pour caramel in a round 23 cm bundt pan or a loaf pan. Swirl pan to distribute caramel a little up the walls of the pan. Sprinkle over the sea salt. Let it stand for 10 minutes to harden (you can also place in the fridge).

Put the eggs and yolks in a large heatproof bowl. Add salt and whisk lightly using a fork rather than a whisk (see note 2) until combined.

In a medium sauce pan, heat milk and sugar over medium heat. Stir until sugar dissolves. Remove from heat and add cream and vanilla. Pour mixture to the eggs, while stirring, until the two mixtures are combined.

Transfer cream slowly to the baking pan, over the hardened caramel. Cover the pan with aluminum foil and place in a bigger pan. Add enough water in the bigger pan, to reach half way up the sides of the bundt pan. Transfer in the oven. Bake at 140˚ C fan for 1 hr and 15 mins.

Remove both pans from the oven. Remove bundt pan from the water bath. Let it stand to room temperature until cool. Transfer in the fridge for at least 2 hours or overnight.

To serve, place a large platter with a rim on top of the caramel pan. With a quick motion, invert chilled crème caramel on the platter. Serve chilled.