Instructions: Prepare caramel:
Place sugar and water in medium sized saucepan, stir over low heat until sugar dissolves, brushing down sides of saucepan with a brush dipped in hot water to dissolve any sugar grains.

Stop stirring, increase heat, bring to boil, boil until mixture turns golden brown. DO NOT STIR.

Pour caramel into 6 individual souffle dishes (caramel will set almost immediately, like toffee). Work quickly, rotate dishes so that caramel coats base and sides of dishes. Use a cloth to protect hands; dishes become hot quickly.

Prepare custard:
Place eggs, extra yolks, vanilla and sugar in a bowl, beat lightly to combine. Combine milk and cream in saucepan, bring to scalding point (when small bubbles appear on surface), cool slightly. Pour over egg mixture, stirring all the time until combined.

Put caramel lined dishes into shallow baking dish containing approximately 3 cm warm water. Pour custard mixture evenly into each dish.

Bake in moderately slow oven (320F) for approximately 30-35 minutes or until custard is set. Remove dishes from water, cool. Cover and refrigerate several hours or overnight.

To serve:
Ease custards away from the sides of dishes with fingers, turn out onto individual serving plates and decorate with a swirl of whipped cream.

Serve with strawberries or orange segments marinated in curacao.

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