Coffee and pistachio crème caramel

Preheat the oven to 160°C. Place the sugar, 45ml (3 tbsp) water and 45ml (3 tbsp) of the golden syrup in a nonstick pan over medium heat. Cook, stirring, until the sugar dissolves and the mixture is golden, about 8 minutes.

Remove from heat and pour evenly among six lightly greased 125ml (½ cup) ovenproof ramekins. Place the ramekins in a large baking dish and pour enough boiling water into the dishto come halfway up the sides.

3 Combine the remaining water and the coffee in a medium saucepan. Add the milk and cream and stir over medium heat until heated through, about 5 minutes.

Whisk the eggs and the remaining golden syrup together. Gradually add the milk mixture to the egg mixture, whisking constantly. Strain the mixture into a large jug and pour over the caramel in the ramekins.

Cook on the lowest oven temperature for 20 minutes or until the custard is just firm. Remove from the oven and cool to room temperature. Place in the fridge to set overnight.

To serve, run a flat-bladed knife around the edge of the ramekins and carefully turn onto serving plates before scattering with chopped pistachios.