Preheat oven 300º and half-fill a large roasting pan with water. Place the sugar in a saucepan with 4 tbsp water and heat gently, swirling the pan occasionally, unitl the sugar has dissolved. Increase the heat and boil for a good caramel color. Immediately pour the caramel into an overproof souffle dish. Place in the roasting pan and set aside.
Make egg custard, heat the milk and cream together in a pan until almost boiling. Meanwhilr, beat eggs, sugar and vanilla extract together in a bowl using a large ballon whisk.
Whisk the hot milk into the eggs and sugar then strain the iquid through a strainer into the souffle dish on top of cooled caramel base.
Transfer the pan to the centre of the oven and bake for about 1 1/2 – 2 hours topping up water. or until custard has set in the center. Take pans out of water cool and refridgerate over night.
