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1.
Combine sugar, salt, water and vanilla in large saucepan, ensuring there is no sugar stuck to the side
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2.
Cook over high heat until a dark golden caramel colour. Remove from the heat and add the sherry vinegar. While the caramel is still hot, pour into the ramekins in an even layer about 5mm thick. Leave to cool and set before pouring over the custard
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3.
Whisk together the eggs and egg yolks sugar over a medium heat until the fat is melted and the sugar is dissolved. Whisk together the eggs and egg yolks and then add in the milk mixture while whisking. Pass through a sieve into a jug ready to fill your ramekins.
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4.
Place a tea towel or cloth into the bottom of a deep roasting pan and place in your prepared ramekins. Use a spoon to remove any foam from the top of your custard, and then fill the ramekins leaving about 1cm from the top. Pour in hot water until it reaches two-thirds up the side of the ramekins.
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5.
Cover the tray with foil and carefully transfer to the oven. Bake at 150°C for 40-50 minutes or until the custard is just set. It should have a slight wobble in the middle.
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6.
Remove the foil completely and leave to cool in the water bath for 15 minutes. Transfer to a clean tray and leave to set overnight in the fridge.
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7.
To serve, gently release the sides of the custard and then invert onto your serving platter. If it is being stubborn, you can gently warm the ramekins in some hot water before turning out
