SERVES 6-8 PREP AND COOK TIME 1 HOUR (+ OVERNIGHT REFRIGERATION TIME)
¾ cup (165g) caster sugar ½ cup (125ml) water 6 eggs, at room temperature 2 teaspoons vanilla extract ⅓ cup (75g) caster sugar, extra ½ cup (125ml) cream 2½ cups (625ml) milk 1 Preheat oven to 150°C (130°C fan-forced). 2 Combine sugar and water in a medium saucepan; stir over medium heat, without boiling, until sugar dissolves. Brush the side of the saucepan with a wet pastry brush to remove any undissolved sugar crystals (see Step 1). Bring to the boil; boil uncovered, without stirring, until mixture is a deep caramel colour. Remove from the heat and pour toffee into a deep 20cm round cake pan. (Step 2) Tilt pan to coat side one-third of the way up with caramel. 3 Lightly whisk the eggs, vanilla extract and the extra sugar with a fork in a large jug or bowl until just combined. You don’t want to incorporate air into the custard. 4 Combine the cream and milk in a medium saucepan; bring to almost simmering. Gradually stir the hot milk mixture into the egg mixture. Strain the mixture through a fine sieve into the cake pan. ( Step 3) 5 Place the cake pan in a medium baking dish; add enough boiling water to come halfway up the side of the cake pan. Bake for about 30 minutes or until the crème caramel is just set and has a slight wobble in the centre. Remove the cake pan from the baking dish, cool. Cover; refrigerate overnight. 6 Using your fingers, gently ease the crème caramel away from the side of the pan (Step 4). Place the serving plate on top of the crème caramel then quickly invert it (Step 5). Not suitable to freeze or microwave.