Classic Crème Caramel

sbs.com.au

Chickadee

900 ml full-cream milk

6 eggs, plus 2 egg yolks

370 g (1⅔ cups) sugar

1½ tsp vanilla bean paste

60 ml (¼ cup) water

You will need to begin this recipe one day ahead if cooling the caramel overnight.

Resting time 2 hours 10 minutes

Refrigerating time 2 hours or overnight

Directions at sbs.com.au

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