Crème Caramel

Crème Caramel

Caramel:	Preheat the oven to a low temperature. For the caramel, combine the sugar and water in a wide pan and stir over medium heat until the sugar has dissolved. Then increase the heat and boil rapidly until the mixture turns golden brown. Do not stir at this time or the mixture could crystallise. Pour caramel into a round 8-inch cake tin and coat the sides and base. For the custard, beat the eggs, vanilla and sugar together lightly. Combine the milk and cream in a saucepan, bring it to a scalding point then cool slightly. Pour gradually over the egg mixture, stirring continuously. Strain into a large jug to remove any specks of egg and to ensure a velvety texture. Pour custard carefully into cake tin, put into baking dish with boiling water halfway up sides of tin. Bake at a moderately low temperature for 45 mins or until set. When set, remove the crème caramel from water, cool then refrigerate.
1 ½ cup sugar
1 ½ cup water
Custard:
1 ¾ cup milk
1 ½ cup cream
½ cup sugar
4 eggs
1 tsp. vanilla