- serves 6 people
- preparation 10 minutes
- cooking 50 minutes
- difficulty Mid level
Ingredients
- 150 g caster sugar
- 4 eggs, plus 2 egg yolks, extra
- 1 x 395 g can condensed milk
- 250 ml (1 cup) evaporated milk
- 1 tsp vanilla extract
- 160 ml (⅔ cup) milk
Cooling time 40 minutes
Chilling time 1 hour
Instructions
Preheat oven to 160°C. Place sugar in a saucepan over medium heat and cook, swirling the pan, for 8 minutes or until a dark caramel colour. Immediately pour into a 1L lightly greased loaf pan. Set aside for 20 minutes to set.
Whisk eggs and extra egg yolks in a bowl until combined. Whisk in remaining ingredients until combined. Strain through a fine sieve, then pour over caramel.
Place in a deep roasting pan and pour in enough boiling water to come halfway up sides. Bake for 40 minutes or until just set with a gentle wobble in the centre. Stand in pan for 20 minutes, before turning out onto a serving dish to cool to room temperature. Refrigerate for at least 1 hour before serving.
Photography by Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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