Pre-heat the oven to 140C/275F/gas mark 1.
First make the caramel. Put the 110gm sugar in a saucepan over a high heat. When the sugar begin to melt, cook until it has become a uniform liquid syrup about two or three shades darker than golden syrup.
take the pan off the heat and carefully ass tbsp of hot tap water it will splutter and bubble a bit but will soon stop. Stir and when the syrup is smooth once again, quickly pour it into the base of six ramekins, tipping them around to coat the sides a little.
pour the milk and cream into another pan and leave it to heat gently while you whisk together the eggs, sugar and vanilla seeds in a large bowl. When the milk and cream are steaming not pour blended. pour the liquid into the ramekins.
Place the ramekins in a large roasting tray. transfer the tray carefully to the oven, then pour hot water into it to come two-thirds of the way up sides of the ramekins. bake for 45-60 minutes.
Cool and chill the creme caramel. remove from the fridge 1 hour before you are ready to serve them. free the edges by running a knife around inverting them onto serving plates.