Irish cream liqueur creme caramel

1. Preheat oven to moderately slow, 160°C. Place a 20cm round cake pan into a large baking dish.
   
2. Combine sugar and water in a small saucepan. Stir over a low heat, brushing down the inside of the pan, until sugar dissolves. Bring to the boil. Boil, without stirring, for 5-10 minutes, until mixture turns to caramel. Remove from heat and allow bubbles to subside. Pour caramel into cake pan. Swirl caramel around to coat the bottom and sides of dish (see tip).
   
3. Combine cream, milk and liqueur in a small saucepan. Stir over low heat for 3-5 minutes, until hot.
   
4. Whisk eggs, yolks and extra sugar in a medium bowl until well combined. Gradually whisk in milk mixture.
   
5. Strain egg mixture over caramel toffee. Add enough boiling water to the baking dish to come halfway up the side of cake pan. Bake for 45-50 minutes, until firm to the touch. Cool to room temperature. Chill overnight.
   
6. To serve, run a small knife around edge of pan. Invert onto a deep round plate. Cut into wedges and serve with cream and strawberries.

• When swirling caramel in pan, remember the pan will get hot, so use a cloth or mitt to hold it.
  
• This can be made in individual ramekins, with a cooking time of around 35-40 minutes.