A Brazilian recipe that everyone says is better than the original, this is the one that people ask me to make again and again. It should have a texture like silk if done properly, the vanilla is optional and to be honest is just as good without.
Put everything in the blender APART from the cup of sugar.
Blend until completely smooth and let it settle.
Now melt the sugar over a low/medium heat in a dry frying pan. Be careful it doesn't burn and only stir once it has started to turn light brown and syrupy.
Working quickly, pour the caramel into a 2 pint ceramic dish and swirl around to cover the bottom, be careful as melted sugar can give nasty burns.
With a spoon, give the mixture in the blender a stir to try and get any air bubbles out and pour over the caramel mixture.
Place dish in a roasting tin and pour boiling water to come half way up the sides of the creme caramel dish.
Bake gently for 30 - 40 minutes or until a knife inserted into the centre comes out clean.
Once cooled, refrigerate overnight or at least 8 hours in a cold fridge.
To serve, carefully run a knife around the edges, place a large serving platter or plate on top and turn upside down. It should just come out without too much hassle and you'll notice the caramel has doubled in volume.