The perfect crème caramel
Using your fingers, gently ease the crème caramel away from the side of the pan. Place the serving plate on top of the crème caramel then quickly invert it.
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Ingredients
- 3/4 cup (165g) caster sugar
- 1/2 cup (125ml) water
- 6 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup (75g) caster sugar, extra
- 1/2 cup (125ml) cream
- 2 1/2 cup (625ml) milk
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