Creme Caramel

For the Caramel 
2 C. (473 ml) sugar 
1/2 C. (118 ml) water 
For the Custard 
2 C. (473 ml) whole milk 
2 C. (473 ml) heavy cream 
1/2 vanilla bean, split 
4 eggs 
8 egg yolks 
1 C. (236 ml) sugar

Preparation

For the caramel 
Pour 2 C. sugar into the center of a deep saucepan. Carefully pour water around the sugar. Do not stir. Over medium high heat bring to a boil, reduce the heat to a simmer and cook without stirring until it becomes an amber caramel, 5-10 minutes. Immediately remove from the heat and pour into the bottom of a 4 inch (10 cm) 1/3 size steam pan. Swirl to coat the bottom and sides. Set aside to cool. 
For the custard 
Bring the milk, cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse and cool. In a large bowl whisk together the eggs, yolks and sugar. Whisk in the milk mixture and strain into a pitcher. Pour the mixture into the caramel lined pan and place in a preheated Combi Oven. Set on steam at 190 F. (88 C.) and bake for 40 minutes or until set. Remove from oven and chill.

Turn out onto a large serving platter, garnish with fresh berries and edible flowers.