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Preheat oven to 160°C.
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Cook risoni according in unsalted boiling water using pack directions as a guide to cooking time, strain and set aside to cool.
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Lightly brush six 185ml (3/4-cup) capacity ovenproof ramekins with oil to grease.
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To make the caramel: Put the water and sugar in a small saucepan over a low heat until the sugar dissolves. Bring to the boil and cook quickly until lightly coloured. Divide equally between the prepared ramekins.
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To make the custard: Place the cream, milk and vanilla in a saucepan and gently heat. Beat the eggs, egg yolks and sugar until well blended, then pour in the cooled milk gradually, stirring constantly. Strain through a fine sieve.
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Divide the cooked risoni evenly between the ramekins and gently pour the custard mixture into the caramel lined ramekins and set in a water bath.
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Bake in a pre-heated oven for approx 25 minutes or until custard is set.
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Cool, and chill for several hours or overnight.
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To serve, run a flat-bladed knife around the inside edge of each ramekin and carefully invert the créme caramels onto serving plates. Serve with seasonal fruits and Chantilly cream.
