Creme Caramel

Creme Caramel Ingredients: - 165g (3/4 cup) caster sugar - 125ml (1/2 cup) water - 5 eggs - 1 tsp vanilla extract - 60g (1/4 cup) caster sugar - 300g (1 1/4 cups) thickened (or heavy) cream - 400ml (1 2/3 cups) full fat milk Method: 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 ( 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 whisk