Crème Caramel

¾ cup superfine sugar

½ cup water

6 eggs

1 tsp. vanilla extract

1/3 cup superfine sugar, plus extra

1 ¼ cups cream

1 ¾ cups milk

Preparation:

Preheat oven to 350ºF/325ºF fan-forced. Combine sugar and the water in medium heavy-based saucepan; stir over heat, without boiling, until sugar dissolves. Bring to a boil; boil, uncovered, without stirring, until mixture is a deep caramel color. Remove from heat; allow bubbles to subside. Pour caramel into a deep 8-inch round cake pan; cool completely. Whisk eggs, extract, and extra sugar in large bowl. Combine cream and milk in medium saucepan; bring to a boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into cake pan. Place pan in baking dish; add enough boiling water to come halfway up side of pan. Bake, in oven, about 40 minutes or until set. Remove custard from baking dish, let stand until cool, cover; refrigerate overnight. Gently ease crème caramel from side of pan; invert into deep-sided serving plate. Serves: 8.