Caramel: Pour the sugar and six tablespoons of water into a clean stainless-steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour. Do not go too dark otherwise it will taste too bitter.
Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into baking dish or ramekins.
Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and sticky).
Custard: Whisk the eggs and vanilla extract together in a bowl until well mixed.
Pour the milk, baileys and condensed milk onto the egg mixture in the bowl.
Whisk together until smooth, then pour the mixture into the prepared dish.
Stand the ramekins or baking dish in a roasting tin and fill the tin half-way with boiling water.
Cook in the oven for about 20-30 minutes (if using ramekins) or until the custard has set. If using a baking dish cook for 35-45 minutes. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
Take the crème caramel out of the oven, remove from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
To serve, loosen the sides of the custard with a small palette knife round the edges. Place a serving dish on top of the baking dish and turn upside down. Serve with crème fraiche & crushed praline.
