Method

• 1.
  Preheat the oven to 140°C.
• 2.
  Place golden syrup and 1 tbs water in a saucepan over high heat and bring to the boil. Boil for 2-3 minutes or until darkened slightly. Remove from heat and pour into a 23cm, 1.5L (6-cup) deep-sided pie dish. Tilt dish to coat inside one-third of the way up with caramel.
• 3.
  Whisk eggs, vanilla bean paste and extra 1/2 cup (125ml) golden syrup in a bowl until just combined.

• 4.
  Place milk in a saucepan over high heat and cook until hot but not simmering. Gradually whisk the hot milk into the egg mixture. Pour into pie dish. Place in a deep baking dish and add enough hot water to come halfway up the sides of the pie dish. Cover loosely with foil and bake for 2 hours to 2 hours 15 minutes or until edges are set and there is a slight wobble in the centre. Carefully remove pie dish from baking dish and stand to completely cool. Cover and chill overnight to set.
• 5.
  Run a palette knife around edge of pie dish to loosen creme caramel. Place a serving plate on top of the creme caramel and quickly invert it to serve.