Caramel creme caramel Recipe

How to make it

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• Preheat oven to 160°C. Place the caster sugar and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil, without stirring, occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden. Pour sugar mixture evenly among eight 125ml (1/2-cup) capacity ovenproof ramekins. Set aside for 5 minutes or until set.
• Combine the milk and cream in a medium saucepan over medium heat. Bring to a simmer (do not boil). Remove from heat.
• Place the eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Transfer the mixture to a large jug, then carefully pour over the caramel in the ramekins.
• Line the base of a large roasting pan with a tea towel and fold to fit. Place the ramekins on the tea towel in the roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set. Remove from oven.
• Transfer the ramekins to a baking tray and set aside for 2 hours to cool. Cover the ramekins with plastic wrap and place in the fridge for 6 hours or overnight to chill.
• To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.