Preheat the AEG ProCombiPlus™Steam Oven to 96°C on the Full Steam function.
In a saucepan, heat the sauternes to 60°C then add the cream to warm slightly.
In a separate bowl beat the eggs and sugar with a whisk until pale.
Using a spatula, slowly add the sauternes and cream mixture.
Leave the mix to rest for 5 minutes, skimming away any froth.
Divide the custard between 6 x 100ml ramekins. If you have a small butane burner or gas torch, lightly flame the surface of each custard to remove any remaining bubbles.
Cover each ramekin with cling film and place in the oven for 18-20 minutes or until just set.
Remove from the oven and uncover. Leave to cool to room temperature before refrigerating.
Heat the castor sugar in a heavy based pan, stirring from time to time until it begins to caramelise. Stir until evenly coloured and the colour is a touch darker than golden brown. Optimally, it should smell slightly burnt.
Remove from the heat and add the water. Take care as it will spit and spatter everywhere.
Wait for the sugar and water to reduce spattering, then using a whisk, whisk the water into the caramel until combined and a smooth consistency is achieved.
Return to the heat if required to achieve an even consistency.
Simmer until the caramel thickens slightly then set aside to cool.
Pour the caramel sauce evenly over each custard to serve.