Creme caramel


1/2 cup (125ml) water
3/4 cup (165g) caster sugar, plus 1/3 cup extra
6 eggs
2 tsp vanilla extract
300 ml cream
1 3/4 cups (430ml) milk


Preheat the oven to 160°C (140°C fan-forced).

  1. In a medium saucepan, stir the sugar and the water over medium heat, without boiling, until sugar dissolves. Brush sides of saucepan with a wet pastry brush to remove any undissolved sugar crystals. Bring to the boil; boil uncovered, without stirring (pan can be tilted), until mixture is a deep caramel colour. Remove from heat and pour toffee into a deep 20cm round cake pan.
  2. In a large bowl, whisk eggs, extract and extra sugar.
  3. In a medium saucepan, combine cream and milk; bring to boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture through a sieve into the cake pan.
  4. Place the cake pan in a medium baking dish; add enough boiling water to come half way up the side of the cake pan. Bake for about 40 minutes or until set. Remove cake pan from the baking dish; cool. Cover and refrigerate overnight.
  5. Using your fingers, gently ease creme caramel away from side of pan. Place serving plate on top of creme caramel, then quickly invert. Serve with fresh strawberries, if desired.