crème caramel

Crème Caramel
serves 10-12

1 1/4 cups sugar
4 tbsp water
2 tsp vanilla essence
1 2/3 cups milk
1 cup whipping cream
5 eggs
2 egg yolks

Put 7/8 cup of the sugar in a small saucepan with the water. Bring to a boil over high heat, swirling to dissolve the sugar. Boil, without stirring, until the syrup turns a dark caramel colour (about 4-5 minutes). Be careful to ensure it does not burn.
Immediately pour the caramel into individual ramekins, swirling each one to coat a large portion of it with caramel. (Caramel hardens quickly; with any left over, pour onto wax paper to create a web which can later be used to decorate the dessert.) Place the ramekins in a roasting tin.
Preheat the oven to 160 C/325 F. In a saucepan, mix together the vanilla, milk, and cream and bring to boil over medium high heat, stirring frequently. Remove from heat, cover, and let cool for about 15 minutes.
In a bowl, whisk together the eggs and egg yolks with the remaining sugar for about 2-3 minutes until smooth and creamy. (What to do with those two left over egg whites? I recommend meringues, below.)
Boil water.
Strain the hot milk as you mix it in to avoid adding any of the film.
Pour into the ramekins, fill the tin with boiling water, and pop in the oven.
Bake for about 30 minutes. Remove from the tin, cool about 30 minutes, then chill for at least 3 hours.
To turn out, run a sharp knife alongside the edge of the dish to loosen, then invert onto a plate. Allow the caramel to run down the dessert. Serve.
Credits to "Crème Caramel", Desserts.