I'm not sure why some think creme caramel is a hard desert to make. This is so simple and so delicious



Prep and Cook Time 1 hour plus refrigeration
Serves 8

Ingredients

3/4 cup (165g) caster sugar
1/2 cup (125mls) water
6 eggs ( I use large eggs)
1 teaspoon vanilla extract
1/2 cup (75g) caster sugar, extra
1 1/4 cups (300mls) thickened cream
1 3/4 ( 430mls) cups milk

METHOD

1. Preheat oven 160°C/ 140°C fan-forced

2. Stir sugar and the water in a medium heavy based frypan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, until mixture is a deep caramel colour.
Remove from heat; allow bubbles to subside. Pour toffee into a deep 20cm round cake pan.

3. Whisk eggs, vanilla extract and extract sugar in a large bowl.

4. Bring cream and milk to the boil in a medium saucepan. Whisking continuously, pour hot milk mixture into egg mixture. Strain mixture directly into cake pan on top of toffee syrup.
Place cake pan into a baking dish; add enough boiling water into baking dish to come half way up the side of pan..

5. Bake custard about 40 min or until set. Remove from baking dish. Cover and refrigerate overnight.

5. Gently ease creme caramel from side of pan. Invert onto a deep sides plate