The ultimate creamy crème caramel

CARAMEL: Place sugar and water in a 1 litre metal pan. Bring to boil over moderate heat, then cook, covered, until sugar has dissolved.
Remove lid and turn up heat. Boil until mixture begins to change colour, then swirl pan around over heat and continue cooking until syrup is a deep amber colour.
Dip base of pan into a bowl of cold water to stop its cooking further. Tilt pan and swirl caramel around to cover sides. Set aside.
CUSTARD: Heat milk and cream in a saucepan. Whisk eggs, egg yolks and vanilla essence and sugar until thick and pale, about 5 minutes, then beat in milk and cream mixture.
Pour back into saucepan and stir over low heat just until all froth subsides, a minute or so. Strain into caramel-lined pan.
Place in a roasting pan and pour in enough boiling water to come halfway up sides of pan. Bake at 160 ºC for about 30 minutes, reduce temperature to 140 ºC and cook for a further 30 minutes or until centre is firm to the touch.
Remove from oven. Cool in roasting pan, then refrigerate overnight or for a couple of days, covered.
To serve, loosen edges of pudding, place a plate over top of pan and invert pudding. Shake gently for a minute or two and it should slide out. Using a spatula, scrape out any soft caramel left in pan and pour over pudding.
TOTAL KILOJOULE COUNT: 8 375 kJ (2 000 Cal). A portion: 1 395 kJ (335 Cal).