Main content


  • ½ cup water, plus 1/2 cup

  • 150g caster sugar

  • 400ml milk

  • 80g sugar

  • 3 eggs

  • 1 egg yolk


  • 1.

    Preheat oven to 145C.

  • 2.

    Place water and 150g sugar in a saucepan over high heat and allow to become a deep golden caramel colour.

  • 3.

    In a separate saucepan, add milk and 80g sugar. Warm the milk until the sugar has dissolved, but don’t allow the milk to get too hot or to boil.

  • 4.

    Whisk the eggs lightly in a large bowl and then slowly incorporate the tepid milk mixture into the eggs and whisk for a couple of minutes. Give the bowl a good tap on the bench to remove some of the bubbles.

  • 5.

    When the caramel has turned a deep golden colour carefully add ½ cup of water and shake to combine (this stops the caramel from setting).

  • 6.

    Pour caramel over the base of a cake tin, rolling around to make sure you have an even coverage across the bottom and the edges.

  • 7.

    Gently pour the milk and egg mixture over the caramel.

  • 8.

    Place the cake tin in a larger roasting tin with enough water to come halfway up the sides of the cake tin (a bain marie).

  • 9.

    Bake for 45 – 60 minutes, or until it is set.

  • 10.

    When it is cooked remove from the oven and leave to cool for 2 hours before serving, alternatively you can refrigerate it and serve the next day.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
1 comment • 5 ratings
Please login to comment
Posted by Maria142Report