Ingredients: (Serves 3)  
190ml/6½ fl oz milk
40ml/1½ fl oz fresh cream
1 vanilla pod
2 eggs plus 1 egg yolk
75g/2½ oz caster sugar
Caramel:
75g/2½ oz caster sugar
75ml/2½ fl oz water

Method:
1. Preheat the oven to 160°C and lightly grease 3 ramekins or small coffee cups.
2. To make the caramel put the sugar in a small pan with a third of the water, bring to the boil and cook until golden brown, this will take about 10 mins (you will have to watch closely as the mixture turns golden quite quickly and if you leave it too long it will burn). When it reaches the golden brown stage pour in the rest of the water carefully and stir continuously until the caramel dissolves and the sauce becomes syrupy. Divide the caramel between the ramekins.
3. Split the vanilla pod in half and scrape the seeds into a saucepan. Pour in the milk and cream and bring to the boil; remove from the heat and set aside.
4. Whisk the eggs, egg yolk and sugar in another bowl, then pour in the hot milk mixture, whisking continuously. Pour this mixture carefully into the ramekins on top of the caramel.
5. Put the ramekins in a deep baking tray, half filled with cold water. Put the tray into the preheated oven for 30-40 mins until the Crème caramels are set. Leave to cool and then transfer to the fridge.
6. When ready to serve, run a knife around them and turn them out on a plate. Garnish with strawberries.