1 hr 25 min.
Preheat the oven to 150°C | 300F | gas 2.
Place the sugar in a stainless steel pan and heat. When the sugar begins to melt, leave to darken to a rich dark gold. Do not stir. Remove from the heat, carefully add the water, stir and pour into a 850ml/1 ½ pint soufflé dish.
Pour the milk and cream into a pan and heat gently.
Whisk the eggs, sugar and vanilla in a bowl. When the milk is very hot but not boiling, pour onto the egg mixture, whisking constantly until blended.
Pour into the soufflé dish and place in a roasting tin. Pour in enough hot water to come two thirds of the way up the sides of the dish.
Bake in the oven for 1 hour, until set with a hint of wobble, then cool and chill.
Remove from the refrigerator 1 hour before serving, then release carefully form the mould onto a plate.