Preheat oven to 180°C.

In a sauce pan add sugar for the caramel.

Do not stir.

Keep heating until it starts browning.

Keep heating until all the sugar melts and forms a dark syrup.

Immediately divide it between six ramekins.

In a bowl combine eggs, sugar and vanilla essence.

Beat until all the ingredients are combined.

Heat cream until it forms bubbles on top.

Slowly pour it into the eggs mix stirring it continuously.

Once all the ingredients are incorporated, divide it between the caramel coated ramekins.

Place them in a deep tray and pour hot water to fill half the tray.

Bake the custard for 20 - 25 minutes until the centre of the custard is slightly jiggly.

Remove from oven and allow it to cool completely.

Remove the water from the tray, place the ramekins inside and cover it with a foil.

Refrigerate it for 2-3 hours.

Now with a knife or a butter knife, gently loosen the custard from the ramekin and flip it on a serving plate.

Serve it immediately.