⅔ cups (150g) caster (superfine) sugar
⅓ cup (80ml) water
¾ cup (180ml) milk
¾ cup (180ml) single (pouring) cream
2 eggs
4 egg yolks, extra
⅓ cup (75g) caster (superfine) sugar, extra
2 teaspoons vanilla extract
Preheat oven to 150°C (300°F). Place the sugar and water in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil and cook for 8–10 minutes or until the mixture is dark golden. Pour into 4 x ¾ cup-capacity (180ml) ovenproof dishes. Set aside for 5 minutes or until the caramel is set.
