Best prepared in one of Kleenmaid’s ovens. Click here for more info
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)
Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish and turn out onto serving plates.
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.