What you will need:
1 ¼ cups caster sugar
300ml thickened cream
1 ½ cups milk
1 tsp vanilla extract
1 cup cold water
How to make it:
Combine ¾ cups sugar and water in a small saucepan over a low heat. Cook, stirring until sugar has dissolved.
Increase heat to high. Bring to the boil without stirring for 5-7 minutes or until golden.
Remove from heat and set aside for 2 minutes to allow bubbles to subside.
Pour sugar mixture into six 1 cup-capacity oven proof dishes. Set aside to set.
Combine cream, milk and vanilla in saucepan over a medium heat. Cook, stir and bring to a simmer (small bubbles form on the edge of pan). Remove from heat.
Whisk eggs and remaining sugar until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide among dishes with caramel.
Set Combi-Steam Oven (SO4520) to the 100-degree steam function. Place dishes onto an oven tray and cook for 45-50 minutes or until just set. (Preheat not required)
Alternatively, if you are using a convection oven, preheat oven to 170 degrees or 150 degrees fan forced before starting recipe. Place dishes into a large baking dish lined with a folded tea towel (this prevents over-cooking). Pour boiling water around them until water reaches halfway up the sides of the smaller dishes. Bake for approximately 30 minutes or until just set.
Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish and turn out onto serving plates.