Crème Caramel

Directions

1. 1
   Preheat oven to 325°F. Combine 1 cup of sugar and 1 cup of water in a saucepan over medium heat. Bring slowly to a boil, stirring, until sugar has dissolved.
2. 2
   Boil rapidly, without stirring, for 20-25 mins, until mixture is golden. Pour evenly into 6 (6 oz) ramekins, swirling to cover bases and partway up sides.
3. 3
   In a bowl, beat together eggs, egg yolks, 2/3 cup of sugar and vanilla until well combined.
4. 4
   In a saucepan, bring cream and milk to a boil. Gradually whisk into egg mixture. Strain into ramekins.
5. 5
   Place ramekins in a roasting pan. Add enough warm water to come halfway up the sides. Bake for 30-35 mins, until set. Allow to cool and chill overnight.
6. 6
   Turn out of ramekins on to serving plates. Serve with whipped cream and strawberries.