Recipes+
Ingredients
Method
1.Preheat oven to 160°C/140°C fan forced.
2.Combine white sugar and 1/4 cup water in a heavy-based saucepan over low heat. Stir until sugar dissolves. Bring to the boil; boil, without stirring, for 10 minutes or until mixture turns a deep golden brown.
3.Holding a 20cm (base diameter) round cake pan with a tea-towel, carefully pour hot caramel into pan. Immediately swirl pan to cover base and part of the side with caramel. Place cake pan in a deep roasting pan.
4.Slowly bring milk and cream to the boil in a medium saucepan over low heat. Using a fork, beat egg yolks, eggs, caster sugar and essence in a large heatproof bowl until well combined. Whisk hot milk mixture into egg mixture.
5.Strain mixture into cake pan. Pour boiling water into roasting pan to reach halfway up side of cake pan. Bake for 40-45 minutes or until mixture is just set. Remove cake pan from roasting pan; cool. Cover, then chill overnight.
6.Invert Crème caramel onto a serving plate with a shallow lip. Serve with raspberries.
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