Creme Caramel is always a hit at the dinner table and dinner parties.
Method
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Preheat the oven to 160 degrees. Pour your sugar into a saucepan with the water. Bring to boil over high heat, move the pan around so the sugar dissolves. Boil until the syrup turns a dark caramel, do not stir, it takes about 3 -4 mins.
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Pour the caramel into a 1-litre souffle dish, and swirl it around until it covers the base and sides. Place the dish in a roasting pan. Put it aside.
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Pour your cream, milk and vanilla essence into a saucepan and just bring to a boil. Make sure you stir frequently to stop it from burning on the bottom. Remove from heat and cover.
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In a bowl whisk the eggs and egg yolks with the remaining sugar until it is creamy and smooth. Pour into the hot milk mixture whisking and then strain into the caramel lined Souffle dish. Cover with foil.
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Fill the roasting tray with boiling water until it is halfway up the sides of the Souffle dish. Bake for 40 -45 minutes, it will be just set. Insert a knife inserted comes out clean. Let chill overnight
