Ingredients

• 1 1/4 cups Caster sugar
• 300ml Thickened cream
• 1 1/2 cups Milk
• 1 tsp Vanilla extract
• 6 Eggs

Instructions

Preheat oven to 170c.

Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil without stirring, for 5 to 7 minutes or until golden. Set aside for a few minutes the pour the sugar mixture into small ovenproof dishes. Set aside to set.

In a saucepan over medium heat, combine cream, milk and vanilla. Cook, keep stirring, until small bubbles form at edge of pan. Remove from heat.

Whisk eggs and the remaining sugar in a bowl until pale and creamy. Slowly add the cream mixture, whisking constantly. Strain mixture into a jug. Pour the mixture into the prepared small ovenproof dishes.

Place the dishes in a large baking dish laid with tea towel. Pour boiling water into the baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set.

Remove baking dish from oven. Remove the small dishes and set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto a serving plate. Enjoy!