Directions

1. To make the caramel, combine 165g (3/4 cup) of sugar and water in a saucepan over medium-high heat. Once the sugar has dissolved, swirl the liquid in the pot but refrain from stirring with a spoon. If it starts to catch on the sides, use a wet pastry brush to brush away the burnt bits.
2. Cook until you achieve a dark golden colour, then pour the caramel into a 30cm metal tin (11.81 inches). Let it set hard at room temperature for one hour.
3. To make the custard, add 60g (1/4 cup) of sugar, vanilla extract, cream, and milk to a pot and place it over medium heat to dissolve the sugar. Heat the mixture without allowing it to boil.
4. In a separate bowl, whisk the eggs well. Once the milk is hot, slowly add it to the eggs while whisking continuously. Once all the milk and eggs are mixed together, pour the mixture back into the pot and heat over medium heat.
5. Stir the custard constantly until it starts to thicken, then pour it over the set caramel. Place the tin in an oven tray and carefully place it in an oven heated to 140°C (284°F). Pour water into the tray until it reaches halfway up the sides of the tin. Optionally, you can use a blow torch to remove any bubbles on the top.
6. Bake the creme caramel for 40 minutes, then remove it from the oven and let it cool to room temperature before refrigerating. Allow it to set for at least 3 hours, but preferably overnight.
7. To serve, turn the creme caramel out of the tin and cut a slice to enjoy!