Creme Caramel

This is a great party favourite no final preparations simply remove from the fridge and invert onto serving platter. All the work done ahead of time.

Ingredients

160g (2/3 cup sugar)
60ml (1/4cup water)
900ml milk
1tsp vanilla essence
6 eggs at room temperature
2 egg yolks at room temperature
160g (2/3 cup) caster sugar

Method

Preheat oven to 200 degrees C
Fold tea towel into base of a roasting dish
Put sugar and water in a small saucepan.  Cook on low heat stirring until sugar completely dissolves.
Increase heat and bring to the boil, do not stir. Cook for 5-8 minutes or until caramel is a rich golden colour. Take care not to burn.
Remove from heat and pour into a 20cm round cake tin.
Don't use non stick and do not grease pan. Swirl the tin to evenly sop read the caramel.
Place on the tea towel in the roasting pan.

Heat milk in a saucepan over medium heat for 5 minutes, do not let boil.
Stir in vanilla essence.

Place eggs and egg yolks and extra sugar in a heatproof cup/bowl with a pouring lip.
Use a fork to combine.  Gradually add the heated milk whilst stirring constantly.
Pour custard onto the caramel in the cake tin.
Cover with foil.

Place roasting dish on middle oven rack and pour hot tap water into pan until it comes half way up the outside of the cake tin.

Reduce oven to 160 degrees C and bake for 60-70 minutes or until an inserted knife comes out clean or with a little softly set custard on it.

Remove tin and set aside for 2 hours, chill for 6 hours or overnight.
To serve, run a thin sharp knife around the side of the pan and invert onto serving platter.

Mamma Marmalade