For those with a sweet tooth, this one's for you!
Preheat the oven to 160°C.
Combine 125ml of sugar and the water in a saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to a boil and place the lid on without stirring until mixture is a deep caramel color. Remove from heat and allow bubbles to disappear. Pour the caramel into a deep round cake pan and let it cool completely.
Whisk 6 eggs, 5ml of vanilla extract, and 160ml of sugar in a large bowl. Combine 250ml of cream and 500ml of milk in a medium saucepan and bring to a boil. Whisking constantly, pour the hot milk mixture into the egg mixture. Strain the mixture into a cake pan. Place the pan in a baking dish. Add enough boiling water to meet halfway up the side of the pan. Bake in the oven for about 40 min or until set. Remove the custard from the baking dish and let it stand until cool. Cover and refrigerate overnight.
Gently ease the crème caramel from the side of the pan and place it on a serving plate.
Plant-based options: Use a half banana as one egg substitute. Use any plant based milk of your choice, we like to use oat milk.
Melt the sugar before use to make the sugar dissolve faster and in order to reduce the process by 10 minutes.