Method

Preheat the oven to 140°C fan-forced (or 160°C conventional). Place 4 standard ramekins (approx. 150-180ml each in volume) in the base of a large roasting tin or baking dish.

Start by making the gochujang burnt honey. In a cup, whisk together the gochujang paste and water with a fork until smooth. Place the honey in a medium saucepan over medium-high heat. Cook for 4 minutes, until dark amber and bubbling vigorously. Remove from the heat and carefully pour the gochujang water into the honey (it will splatter a little), swirling to combine. Working quickly, pour the gochujang burnt honey evenly between the 4 ramekins and carefully swirl it around to coat the base and sides evenly. Return the ramekins to the baking dish and set aside to cool. 

For the custard, in a large bowl, whisk together the eggs and sugar gently until the sugar has dissolved, being careful not to froth up the eggs too much. Place the milk, cream and vanilla paste in a medium saucepan over medium heat. Gently heat until trembling and just starting to bubble. Slowly pour the cream into the eggs/sugar, whisking as you go, until smooth, being careful not to create too many bubbles as you do so. Strain the mixture through a fine sieve into a pouring jug or bowl. Gently pour into the honey-lined ramekins, dividing evenly to fill. 

Place the baking tin containing the ramekins in the preheated oven and carefully pour in enough boiling water to create a water bath about halfway to two-thirds up the sides of the ramekins. Bake for about 40 minutes, until the custards are set but with a slight wobble in the centre - cooking times can differ based on your oven. Transfer the ramekins from the water bath to a board and leave to cool. Once cool, refrigerate for a minimum of 4 hours or overnight.

To serve, carefully run a thin, sharp knife around the inside edge of each ramekin, place a serving plate on top of each and invert to release the crème caramels. Enjoy.