METHOD

1. Place the sugar and water in a saucepan over medium–high heat and stir until the sugar is dissolved. Bring to the boil and cook for 6–8 minutes or until the mixture is a golden. Pour into 6 x ¾ cup-capacity (180ml) ovenproof dishes. Set aside for 5 minutes or until the caramel is set. 
2. Place the milk and cream in a clean saucepan over medium heat until it is hot but not boiling. Remove from heat. 
3. Preheat the Combi Oven on the Steam setting to 85°C.
4. Place the eggs, extra egg yolks, extra sugar, vanilla and espresso in a bowl and whisk until well combined. Gradually add the milk mixture to the egg mixture, whisking to combine. Strain the mixture into a large jug and pour into the prepared dishes. Cover tightly with aluminium foil.
5. Place the dishes into the half perforated baking tray and place in the oven for 25 minutes.
6. Remove the aluminium foil and remove the dishes from the tray. Allow to stand for 5 minutes. Transfer to the refrigerate for 4 hours or overnight until cold.
7. Turn out onto plates to serve. Serves 6

In partnership with Miele

Photography: Con Poulos