Creme Caramel .

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   ["pre heat oven to 180C \ 360F .", "grease and lightly fine sugar dust inside of 4 ramikins and set aside till needed", "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 .", "take off heat and pour evenly into prepared ramikins and set aside to set until needed .", "Preparing Custard : Place the milk and cream into a medium saucepan over medium heat stirring until milk just comes to boil , remove from heat .", "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 .", "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 .", "once cooked remove from bain marie , cover and set in the refrigerator for at least 2 hours or until completely cooled .", "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 .", "serve cold and enjoy .", ":-) ."]

* Per serving · 4 servings · Values may vary.