Creme Caramel - French Style

DIRECTIONS:

1. For the caramel:
   Pour the cold water into a small pan. Stir in the sugar, using a wooden spoon. Place over low heat to dissolve the sugar, stirring occasionally. When the sugar has dissolved, bring to the boil and boil without stirring until the sugar turns a dark, golden brown. Remove at once from the heat and slowly spoon in the boiling water, stirring to loosen the caramel.
2. For the Creme:
   Grease eight ramekins with butter. Spoon some of the caramel into each ramekin and leave in place until set.
3. Meanwhile, make the custard. Pour the milk into a saucepan, add the vanilla and bring slowly to the boil. Then turn the heat to dead low.
4. Crack the 4 eggs into a deep bowl and add the extra egg yolks. Add the sugar and beat until well blended and pale in colour. Pour the milk onto the eggs, stirring, and strain into a large measuring cup. Divide the custard evenly between the eight prepared ramekins.