Turkish Delight Creme Caramel

Preheat oven to 170°C.
Combine 1 cup sugar and 1 cup cold water in a saucepan over low heat.
Cook, stirring until sugar has dissolved.
Increase heat to high.
Bring to the boil.
Boil, without stirring until golden.
Remove from heat.
Set aside to allow bubbles to subside.
Pour sugar mixture into six ovenproof ramekins
Set aside to set.

Combine cream, milk, vanilla essence and rose water in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at the edge of the pan.
Remove from heat.

Whisk eggs and 1 cup sugar in a bowl until pale and creamy.
Slowly add cream mixture, whisking constantly.
Strain mixture into a jug. Divide between dishes.

Place dishes in a large baking dish
Pour boiling water into the baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set.
Remove baking dish from the oven.
Remove dishes from water.
Set aside to cool. Run a thin knife around the edge of each dish. Turn out
Serve and enjoy