Ingredients
⅔ cup water
1 cup caster sugar
375ml milk
300ml pure cream
3 eggs
6 egg yolks
Extra ⅔ cup caster sugar
Method
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Preheat oven to 150C. Line a large baking dish with a tea towel and place a 20cm-square cake tin in the centre.
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Put water in a medium saucepan over a high heat. Pour sugar into centre of pan. Stir to combine, keeping sugar in centre and away from side of pan. Bring mixture to the boil, without stirring and using a wet pastry brush to scrape any sugar crystals down side of pan, for 8-10 minutes or until sugar dissolves and mixture is light golden.
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Reduce heat to low and cook, stirring occasionally, for 3 minutes or until mixture turns amber. Pour into cake tin and set aside. (Caramel will continue to darken in tin.)
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Put milk and cream in a medium saucepan over a medium heat and cook, stirring, until mixture comes to the boil. Remove from heat and set aside to cool slightly.
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Meanwhile, put eggs, yolks and extra sugar in a large bowl and whisk to combine. Gradually add hot milk mixture to egg mixture, whisking until combined. Using a fine sieve, strain mixture into cake tin.
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Pour boiling water into baking dish until water comes halfway up sides of cake tin. Bake for 40-45 minutes or until almost set. (It should still have a slight wobble in centre; it will set more firmly once it cools.)
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Remove cake tin from dish and refrigerate for 6 hours or preferably overnight.
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Run a small sharp knife around edge of tin. Put a serving plate or tray larger than tin on top of tin. Pressing plate firmly against tin, swiftly turn over. Remove tin and allow caramel to run onto plate. Serve.
Cooks tips
- Don't be concerned if a little of the caramel toffee remains in the tin when you turn it out. It's completely normal.
- You can freeze the leftover egg whites in a small zip-lock bag for up to 3 months. Date the bag and note how many egg whites there are. Defrosted frozen egg whites make a great pavlova!
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