Caramel Custard

Preheat oven to 350°F (175°C). In a small saucepan, heat 1 cup sugar over medium heat, stirring occasionally, until it melts and turns golden amber (about 8-10 minutes).

Quickly pour the melted caramel into a round baking dish, tilting to coat the bottom and sides evenly. Work fast as caramel hardens quickly.

Heat 2 cups milk in a saucepan until it steams but does not boil, then remove from heat.

In a bowl, whisk together 8 eggs with 1 cup sugar until well combined and pale. Add 1 tsp vanilla and stir to incorporate.

Slowly pour the hot milk into the egg mixture while stirring constantly to temper the eggs and avoid scrambling them.

Strain the custard mixture through a fine sieve into the caramel-lined baking dish to remove any lumps or cooked egg pieces.

Place the baking dish in a larger roasting pan filled with hot water to halfway up the sides of the custard dish, creating a water bath.

Bake in the preheated oven for 30-35 minutes, until the custard is set but still slightly jiggly in the center when gently shaken.

Remove from the oven and water bath, then allow to cool to room temperature on a wire rack.

Refrigerate for at least 4 hours or until completely chilled. To serve, run a thin knife around the edges and invert onto a serving plate so the caramel sauce flows over the top.