White chocolate creme caramel

Preheat oven to moderately slow, 160°C. Arrange 6 x ¾-cup ramekins in a large baking pan.

In a small saucepan, combine sugar and water. Heat on low for 2-3 minutes, stirring and brushing down the inside of the pan until sugar dissolves.

Boil, without stirring, for 5-10 minutes until mixture caramelises. Remove from heat, allowing bubbles to subside.

Pour an even amount into each ramekin, swirling to coat base and some of the side.

In a saucepan, combine cream, milk and chocolate. Stir over low heat for 3-5 minutes until smooth. Cool slightly.

In a medium bowl, whisk eggs, egg yolks and extra sugar until well combined. Gradually whisk in cream mixture.

Pour custard mixture over toffee. Add enough boiling water to the baking dish to come halfway up the side of ramekins. Bake for 35-40 minutes until firm to the touch. Remove from pan. Cool to room temperature, then chill overnight.

To serve, run a small knife around edge of ramekins and invert onto plates. Serve with strawberries, if desired.

Top tips Place a tea towel under ramekins before adding the boiling water, to stop them sliding in pan.

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