| 1. |
| Preheat the oven to 150 degrees C (Gas Mark 2). |
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| 2. |
| To make the caramel, melt the caster sugar in a medium saucepan until it bubbles and darkens, a little darker than golden syrup. Take of the heat and stir in the water, CAUTIOUSLY! IT WILL SPIT. Stir until smooth and pour to coat a 1 1/2 pint souffle dish, swirl round the sides. |
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| 3. |
| To make the custard, heat milk and cream in a saucepan until steaming hot. Meanwhile whisking the brown sugar, eggs and vanilla in large bowl. Whisk the steaming hot milk into to the mixture. |
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| 4. |
| Pour custard mixture into the souffle dish. Place souffle dish in a roasting dish in oven and pour hot water into it to make a 'bath'. |
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| 5. |
| Bake for 1 hour in the preheated oven, or until the custard has an even jiggle. |
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| 6. |
| Cool to room temperature, then chill in refrigerator, preferably overnight. Run a knife around the edge, give it a little shake to loosen. In one movement (with plate over top of dish), turn out. |
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