big crème caramel from @chefaaronmiddleton

1. pour caster sugar and water into a medium-size saucepan, place on high heat and bring to the boil. reduce until the sugar starts to caramelise and take to your required darkness. pour that into your pie dish and swirl around using a tea towel to cover the bottom of the pan. 2. In a separate bowl, whisk together eggs, vanilla, and condensed milk until smooth. do this as gently as possible whilst still incorporating everything properly as to not create too many bubbles, then slowly add your milk and cream. strain through a sieve. 3. Pour into your pie dish and place that in a deep roasting pan. put the pan into a 110°c preheated oven. fill to the rim with boiling water. bake for 2 1/2 to 3 hours until a firm jiggle is achieved. 4. Overnight in the fridge, turn out and enjoy. you may need a knife to help you free the edges.