Little pots of caramel

Preheat the oven to 150°C.

Place 1/2 cup sugar and 1 tablespoon water in a saucepan over low heat and stir to dissolve the sugar. Increase heat to medium and cook until the mixture begins to turn a rich caramel colour. When mixture has caramelised pour half onto foil-covered baking tray for praline. Add the vanilla bean to the remaining caramel in the pan and cook for a few seconds. Carefully add the milk and cream (the mixture will begin to spit), and stir over low heat to melt any stray pieces of caramel. Turn off heat and set aside.

Beat egg yolks and remaining sugar in a bowl (don't over beat or the mixture will be too frothy). Add the hot cream mixture to the eggs and stir gently to combine. Pour through a fine sieve into a jug and allow to sit for about 10 minutes. Use a spoon to remove and discard any froth that has settled on the top.

Place six 100ml cream pots or oven-proof dishes in a roasting pan, fill the roasting pan with hot water. Pour caramel into the pots and bake in the oven for 25 minutes; the pots will have a slight wobble but will thicken on cooling. Set aside to cool slightly, then refrigerate to chill.

Meanwhile make praline: Wait for caramel to cool, then break into shards by placing in a plastic bag and crushing with a rolling pin.

Serve caramel pots with cream and sprinkled with crushed praline.