Crème caramel

Preheat oven to 160C Top Bottom Heat. Line a roasting tray with a clean tea towel.

Place sugar and ½ cup (125ml) water in a medium heavy-based saucepan. Place pan on the induction cooktop and select power level 6 (medium heat); cook, stirring without boiling, until sugar dissolves. Bring to the boil, without stirring, until mixture is a deep caramel colour. (Keep in mind that the caramel will continue to colour off the heat.) Remove from heat; allow bubbles to subside. Pour caramel into a deep 20cm round cake pan.

Bring cream and milk almost to the boil in medium saucepan.

Meanwhile, whisk eggs, vanilla and extra sugar in a large heatproof bowl. Whisking continuously, pour hot milk mixture into egg mixture. Strain mixture into cake pan.

Place cake pan in prepared roasting tray. Fill a saucepan with water and bring just to the quickly using the boost function. Place roasting tray in the oven and taking care, add enough hot water to come halfway up the side of the pan. Bake for about 40 minutes or until set.

Remove pan from roasting tray. Cover; refrigerate overnight.

Using your fingers gently ease crème caramel from side of pan; invert onto a deep-sided serving plate. Serve with raspberries.