⅔ cup water
1 cup caster sugar
300ml pure cream
6 egg yolks
Extra ⅔ cup caster sugar
Preheat oven to 150C. Line a large baking dish with a tea towel and place a 20cm-square cake tin in the centre.
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.
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.)
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.
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.
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.)
Remove cake tin from dish and refrigerate for 6 hours or preferably overnight.
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.
- 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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