Ingredients

1/2 cup Water

Method

For caramel:

place water and 1 cup sugar in small saucepan over low heat, until sugar dissolves. Bring to boil and cook quickly until golden brown. Pour into 18cm (7 inch) mould or 6 individual moulds. Hold with cloth, rotating to make sure all sides are coated with caramel.

For custard:

scald cream and milk with vanilla. Cool slightly. Beat whole eggs and egg yolks and sugar until well blended, then pour in cooked milk gradually, stirring constantly. Strain through fine sieve. Pour custard into caramel-lined mould or moulds, set in a pan of hot water. Bake in moderate oven 160 deg. C. (325 deg. F.) for about 45 min. until custard is set. To test, insert knife near centre and if it comes out clean, custard is cooked.

Refrigerate overnight. Unmould onto serving dish.