- ½ cup water, plus 1/2 cup
- 150g caster sugar
- 400ml milk
- 80g sugar
- 3 eggs
- 1 egg yolk
- Preheat oven to 145C.
- Place water and 150g sugar in a saucepan over high heat and allow to become a deep golden caramel colour.
- 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.
- 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.
- 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).
- 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.
- Gently pour the milk and egg mixture over the caramel.
- 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).
- Bake for 45 – 60 minutes, or until it is set.
- 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.