Heat the oven to 160°C.

In a kettle/flask, boil some water(this is for the water bath later).

Dissolve the sugar for the caramel with 1 tbsp water and boil until it turns into a golden fragrant caramel.

Pour into the cake tin and swirl to coat the bottom evenly. Set aside.

Pour the milk and cream into the same saucepan, so that it laps up the caramel.

Split the vanilla bean, scrape the seeds into the milk, and add the pod.

Heat till milk is almost boiling and turn off the heat, cover, and set aside to infuse 10 minutes.

In another bowl, whisk eggs with the sugar. Add the nutmeg, if using. Slowly pour in the milk in the eggs mixture.

Strain the custard over the hardened caramel and set the pan in a larger dish.

Pour the boiled water into the bottom pan to come half-way up the sides pan

Transfer to the oven and bake until set, 45 minutes to an hour.

Remove creme caramel from the oven and from the water bath.

Run a knife around the outside edge to loosen it.

Chill in fridge for a few hours or overnight.

Flip creme caramel on a plate and serve in wedges.