Time: 2 hours.
125g caster sugar
2 whole eggs
4 egg yolks
1/2 L milk
1 vanilla bean, seeds scraped
3/4 cup caster sugar
3 tbs water
Pre heat the oven to 160C
For the caramel, add the sugar and water to a small pot and allow to dissolve over moderate heat. Once it starts to bubble keep a close eye on it and wait for the sugar to turn to a deep caramel colour. Remove from the heat and pour into a large oven proof mould. Being carful not to touch the caramel, swirl around to ensure it reaches the sides of the mould and evenly coats the base.
In a large bowl, beat all the eggs and caster sugar until it is thick and pale in colour.
Bring the milk and vanilla to the boil and then pour into the egg mixture ensure it is continually mixed. This will ensure that the mixture will not split. Allow to rest for a minute or so and with a ladle skim off any foam.
Pour the mixture into the mould and then place into a bain marie. Cook for 1 1/4 hours or until the custard is set.
Once cooked, allow to cool completely and place in the fridge to chill.
To serve, place a large shallow dish on top of the mould and flip. Gently shake until the custard de- moulds itself and the caramels blankets the custard.
Recipe by Justine Schofield. Recipe, video and images kindly supplied by Everyday Gourmet.