Creme Caramel .

Directions

1. 1
   pre heat oven to 180C \ 360F .
2. 2
   grease and lightly fine sugar dust inside of 4 ramikins and set aside till needed
3. 3
   Making the Caramel : place the sugar and water into a small saucepan stir to combine then place over high heat and stir till sugar has dissolved then bring to the boil and cook Der about 8-10 minutes or until the mixture becomes a dark golden colour .
4. 4
   take off heat and pour evenly into prepared ramikins and set aside to set until needed .
5. 5
   Preparing Custard : Place the milk and cream into a medium saucepan over medium heat stirring until milk just comes to boil , remove from heat .
6. 6
   Now in a separate bowl place the eggs and egg yolks , the sugar and the vanilla and whisk till well combined , then gradually add the prepared milk mixture into the egg mixture and whisk to combine till smooth and creamy .
7. 7
   Filling Ramikins : Using the back of a spoon gently pour the custard mix evenly into caramel prepared ramikins and place ramikins in a bain marie / water bath and bake in preheated oven for 35 minutes or until set .
8. 8
   once cooked remove from bain marie , cover and set in the refrigerator for at least 2 hours or until completely cooled .
9. 9
   To Serve : Remove from the refrigerator about 20 minutes before serving , run a smooth bladed knife , run around the edge of set custard and place a plate or bowl over top of ramikin and turn over so your plate is now upright , remove ramikin and the creme custard and the caramel sauce should slide right out into your bowl or plate covering the creme custard in caramel sauce .
10. 10
    serve cold and enjoy .
11. 11
    :-) .