For the Creme Caramel base
To prepare the Flan de Cajeta (a Mexican version of creme caramel) first mix the sugar well with the eggs and egg yolks, but don't beat until foamy.
Slit open the vanilla pod and put into a pan with the milk.
Bring to the boil and gradually stir into the egg and sugar mixture.
For the homemade caramel
Put the sugar and water into a small pan and simmer until the sugar is golden brown.
Pour immediately into the lightly oiled moulds to a depth of about 3 mm.
Strain the egg custard through a sieve and pour into the moulds.
Fill a large baking dish to a depth of approximately 2 cm with hot water, stand the moulds in it and put into the oven at 180°C gas 4 for 30 minutes, until the custards have set.
Leave the crème caramel to cool.
For the spun sugar bowls
For the spun sugar bowls, put the sugar into a small pan with 2 tbsp water and bring to the boil, stirring constantly, until the water has evaporated.
The caramel will slowly turn light brown.
Turn down the heat and as soon as the caramel is brown, remove from the heat.
Dip a fork in the caramelised sugar and 'draw' swirls of sugar strands in 6 shallow dessert bowls to form 'bowls' of spun sugar.
Leave to set.
Place the spun sugar bowls on dessert plates.
To serve the Flan de Cajeta, loosen the edges of the crème caramels with a sharp knife and turn out into the spun sugar bowls.