Preheat the oven to 160°C. Very lightly grease 4 x ½ cup ovenproof porcelain ramekins.
Lightly whisk eggs and egg yolks together, then pour on the Puhoi Valley Caramel & White Chocolate Milk. Gently whisk then strain into a jug. Pour mixture into the ramekins.
Place ramekins in a deep baking dish and pour in hot water to come just over halfway up the sides.
Carefully place in the oven and bake for 15-20 minutes. The custards should still be a little wobbly in the centre.
Remove custards from the baking dish and leave to cool. Cover and place in the refrigerator until you are ready to eat them.
To serve, top with some fresh raspberries while they are in season or alternatively use cut seasonal fruit, such as oranges.