Woman's Day
Ingredients
Method
1.Preheat oven to slow, 150°C.
2.In a small saucepan, combine sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium. Bring mixture to boil. Boil without stirring 6-8 minutes, brushing down sides of pan with a wet brush to remove sugar crystals, remove from heat when mixture turns to caramel
3.Pour into a 20cm round pan, tilting to spread evenly. Set aside.
4.Combine milk and cream in a medium saucepan. Bring to almost boiling point on medium. Transfer to a jug. In a large heat-proof bowl, whisk eggs, extra sugar and vanilla together.
5.Gradually whisk in milk mixture until well combined. Strain through a fine sieve into a large jug.
6.Place pan with toffee, inside a large baking dish. Pour custard mixture into pan. Add enough boiling water to dish to reach halfway up the side of pan. Bake 40-45 minutes until just set (slightly wobbly in centre). Remove from dish and allow to cool.
7.Chill 3 hours or overnight.
8.Run a flat-bladed knife around the inside edge of pan. Carefully invert onto a serving plate. Shake gently and carefully remove pan. Garnish with orange zest, if liked.
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