Place 175 grams
of sugar in a heavy saucepan with the water. Mix and bring to
the boil over high heat, stirring all the time to dissolve the
sugar. Then boil without stirring until a a dark caramel syrup
is formed. Immediately pour the caramel into a 4 cup souffle
dish. Be careful with the syrup as it can badly burn you. Hold
the dish with kitchen gloves and swirl to coat the bottom and
sides of the souffle dish. Set aside, allow to cool and harden.
Preheat your oven
to 170 degree centigrade.
Add the milk,
cream and vanilla essence to a saucepan and bring to the boil
over a medium heat, stirring frequently. Remove pan from the
heat, cover and set aside for 15-20 minutes.
Place the 6 whole
eggs and 2 egg yolks in a bowl with the remaining sugar and
whisk for 2 - 3 minutes until smooth and creamy. Whisk in the
hot milk and carefully place the mixture into the caramel lined
dish. Cover with foil.
Place the dish in
a deep roasting oven tin. Pour in enough boiling water in the
roasting tin to come halfway up the outside of the dish
containing the custard mixture. Bake the custard mixture for
approximately 40 - 45 minutes until a knife inserted about 2 to
5 centimetres from the edge of the dish into the custard comes
out clean (the custard should be just set). Remove from the
roasting tin and allow to cool for at least 30 minutes, then
Carefully run a
knife around the edge of the dish to loosen the custard. Cover
the the dish with an upside down serving plate and holding both
tightly, invert the dish and plate together. Slowly lift one
edge of the dish, allowing the caramel to run over the sides,
then slowly lift off the dish.
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