CARAMEL

1. Prepare a cake tin, 200mm in diameter, by greasing it with vegetable oil, then set aside.
2. Place the water (A) and sugar into a saucepan over induction setting 5.
3. Once the sugar has dissolved, increase to induction setting 8 and rapidly boil until the caramel is golden-brown in colour, approximately 20 minutes.
4. Remove from the heat, add water (B), and whisk to combine.
5. Pour the caramel into the prepared cake tin.
6. If using a steam oven with microwave, remove the glass shelf and place a baking and roasting rack in the middle of the oven.

CHOCOLATE CUSTARD

1. Place the cream, milk and vanilla into a saucepan and bring to the boil over induction setting 6.
2. Meanwhile, place the eggs and sugar into a bowl and whisk to combine.
3. Sieve the cocoa powder over the egg mixture and whisk to incorporate.
4. Pour the hot liquids over the egg mixture while continuously whisking.
5. Strain the mixture into a jug.
6. Pour the custard mixture over the prepared caramel layer, then cover the cake tin with baking paper and foil.
7. Place into the steam oven and steam at 85°C for 70 minutes.
8. Cool at room temperature, uncovered, for 20 minutes before placing into the refrigerator for a minimum of 3 hours to set, preferably overnight.
9. Run a knife around the edge of the tin, then turn the creme caramel out onto a serving plate.

Note:    Store in the refrigerator for up to 3 days.