Preheat oven to 110°C / 220˚F/Gas Mark .
Brush four round or square 150ml-capacity ovenproof ramekins with melted butter to lightly grease. Place ramekins in a roasting pan.
Place 100g of sugar into a heavy-based saucepan with 2 tbsp of water, in a medium heavy-based pan over a medium-high heat and cook until the sugar dissolves and caramelizes until a golden blonde colour. Remove from the heat and pour into the base of the 4 ramekins.
In a bowl, combine the egg, and the remaining 55g sugar until pale and creamy then add the cream, milk, and vanilla extract and seeds.
Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins.
Pour the cream mixture evenly between the four ramekins. Cover the tray with foil.
Cook in preheated oven for 1 hour 30 minutes. Uncover ramekins and cook for a further 30 minutes or until custard sets. Remove from oven and leave to cool for 1 hour or overnight in the refrigerator if possible.
Carefully turn the baked caramel custards onto serving dishes and drizzle the caramel around the top and decorate with strawberries.
