Step-by-step crème caramel

Preheat oven to 150°C. In a small pan (not non-stick), stir sugar into water over low heat until dissolved. Put an upturned bowl on top and bring to boil, remove bowl and increase heat.

Boil without stirring for 6-8 minutes, brushing down sides of pan with a wet brush to remove sugar crystals, until syrup just turns golden. Pour into a 20cm baking dish.

Combine milk and cream in medium pan and bring almost to boiling point on medium; transfer to jug. In a large heat-proof bowl, whisk eggs, extra sugar and vanilla together.

Gradually whisk in milk mixture until well combined. Strain through a fine sieve into a large jug. Place dish with toffee inside large baking pan. Pour custard mixture into dish.

Half-fill pan with boiling water. Bake for 40-45 minutes until just set (slightly wobbly in centre). Remove dish and allow to cool then chill for 3 hours or overnight.

Run a flat-bladed knife around the inside of the pan. Carefully invert onto a serving plate. Shake gently and remove pan. Garnish with orange zest.