Preheat oven to 160 degrees c.
Warm the cream and vanilla together,do not boil.
Whisk 200ml sugar with the eggs, then add slowly to the cream mixture.
Add rest of sugar to water in a pot, and boil until it turns golden, do not stir.
Pour caramel into ramekins (be careful,it can burn)
Pour egg and cream mixture onto the caramel.
Place ramekins in a deep flat dish and fill up with lukewarm water to half the height of the ramekins.
Bake until justset,the custard will firm up more upon cooling.
Remove from water.
Place in fridge, preferably overnight.
Loosen custard with a knife before inverting onto plate.
Serve with whipped cream.