Pre-heat the oven to 150°C.
Prepare the caramel by boiling the water and 150g of caster sugar in a wide saucepan over a medium-high heat, swirling the pan occasionally until it turns golden in colour.
Pour the caramel into the base of a 23cm round ceramic baking dish and tilt it to coat the surface evenly with the caramel. Set to one side.
In a large mixing bowl, whisk together the eggs, egg yolk, 120g of caster sugar until smooth, then whisk in the milk and vanilla pod and seeds. Pour the mixture including the vanilla pod onto the caramel and arrange the dish in a roasting tin.
Fill the roasting tin with boiling water so that it comes halfway up the side of the baking dish.
Bake in the oven for 35-40 minutes until just set, then remove from the oven and allow it to cool before inverting onto a serving plate and serving.
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