Coffee creme caramel

1. preheat oven to 160C. Place sugar, 45ml water and 45ml golden syrup in non-stick pan over medium heat

2. cook, stirring until sugar dissolves and mixture is golden, about 8min

3. remove from heat and pour evenly among six lightly greased ramekins. place ramekins in large baking dish and pour enough boiling water into dish to come halfway up the sides.

4. combine remaining water and coffee in medium saucepan. Add the milk and cream and stir over medium heat until heated through, about 5min

5. whisk the eggs and remaining golden syrup together. Gradually add milk mixture to egg mixture, whisking constantly. strain mixture into large jug and pour over the caramel in the ramekins

6. cook on the lowest oven temperature for 20min or until the custard is just firm. Remove from oven and cool to room temperature. Place in fridge overnight

7. to serve, turn out of ramekins into serving plates