Heat the oven to 150°C.

Pour the cream into a small saucepan. Add the vanilla paste. Turn the heat to low to gently warm the cream.

Reserve 2 tablespoons of the sugar. Pour the remaining sugar and 1½ tablespoons water into a heavy-bottomed saucepan and set over medium heat, stirring until sugar dissolves. Then turn the heat to high and let the liquid bubble away. Don't stir, just swirl the pan occasionally until the liquid turns dark amber. This takes about 4 minutes, but watch closely because it happens fast.

Moving quickly, slowly stir the warm cream into the caramel over medium heat. Once it comes to a boil (it will fast), turn off the heat and let the mixture cool for about 10 minutes.

Meanwhile, whisk the egg yolks with the remaining sugar and a pinch of salt in a medium bowl. Temper the eggs by whisking a little of the cream/caramel mixture into the egg yolks. Gradually add the rest until all incorporated.

Strain the mixture into a large measuring cup then pour into four ramekins. Place the ramekins in a shallow pan half-filled with cold water. If you like your caramel a bit salty like me, sprinkle a few extra grains of sea salt on top of each one.

Cook for about 60-75 minutes. Remove from oven, then chill in fridge for at least 3 hours but overnight is best.

Serve with whipped heavy cream.