Add sugar and water in a pan and heat on medium-low without stirring till a nice amber coloured caramel is achieved.
Carefully pour the caramel into a 700ml oval dish. Swirl it around to cover all the corners.
While the caramel cools, combine eggs, milk, cream, condensed milk and vanilla extract in a bowl and whisk well to combine everything.
Strain this mixture over the cooled caramel using a sieve. This will ensure that there are no air bubbles in the custard and it is smooth all around.
To steam the creme caramel, place a large pan/ cooker on medium-low heat and place a small stand in the centre. Cover the dish with foil paper and carefully place on top of the stand.
Add water upto 1 inch in the cooker and close the lid. Make sure there is space for steam to pass out.
Cook this on medium low heat for 30-35 min or till it sets.
Once cooked, carefully take it out and place a serving dish over it. Invert the dish to demould and chill before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/creme-caramel/