Chocolate caramels

Preheat oven to 180°C. Rinse 6 x 1/2 cup (125ml) ramekins or ovenproof dishes with hot water. Place ramekins on a folded tea towel in the bottom of a roasting pan.

Stir caster sugar and 2 tablespoons water in a saucepan over a low heat until sugar dissolves. Increase heat to high. Boil, without stirring, until light golden. Remove from the heat and allow the bubbles to subside. Pour evenly into each ramekin.

Whisk yolks and sugar in a large bowl until creamy. Scrape the seeds from the vanilla bean and whisk into the egg mixture with cocoa, whole eggs and milk.

Strain mixture into a jug, then pour into ramekins. Pour warm water into the pan, reaching halfway up the sides of the dishes. Bake 25-30 minutes or until just set. Remove dishes from the water, let cool, then refrigerate overnight. Invert onto serving plates to serve.