Caramel Creams (Dairy-Free)

Preheat the oven to 160°C.

Place 1 cup (220g) sugar and 1/2 cup water in a pan over low heat, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush to prevent crystals forming. Increase heat, boil for 5 minutes until a golden caramel forms.

Pour into four 150ml dariole moulds.

Lightly whisk the eggs, extra yolks and remaining sugar. Whisk in milk, then strain mixture into the moulds. Place moulds in a roasting pan, add boiling water until halfway up the sides of the moulds. Bake for 25 minutes or until just set. Remove, cool, then chill overnight.

Invert each mould onto a plate to serve.