Creme Caramel

Makes 8 Ramekins

Ingredients:
1 1/4 C sugar
1/3 C water
1 1/2 C milk
1 C thickened cream
4 eggs
2 egg yolks
1/4 C brown sugar
2 T golden syrup

Method:
1. Preheat oven to 160°C.
2. Place sugar and water in a saucepan over low heat until sugar dissolves.
3. Increase heat to high and bring to the boil without stirring but occasionally brushing down side of pan with a pastry brush dipped in water, for 3-4 minutes or until golden.
4. Pour sugar mixture evenly among ramekins. Set aside for 5 minutes or until set.
5. Combine milk and cream in a medium saucepan over medium heat until simmering. Remove from heat.
6. Place eggs, egg yolks, brown sugar and golden syrup in a large heatproof bowl. Use a fork to whisk until well combined. Gradually whisk the milk mixture into the egg mixture. Carefully pour over the caramel in the ramekins.
7. Place the ramekins on a pan with enough boiling water into the pan to reach halfway up the sides of the ramekins. Cover the roasting pan with foil. Bake in preheated oven for 40-45 minutes or until custards are just set.
8. Remove from oven and allow to cool for 2 hours before refrigerating.
9. To serve, run a flat-bladed knife around the inside edge of the ramekins and carefully turn onto serving plates.