I’ve been making this dessert since I was a teenager – that means it’s really easy, right? 😉 It’s got a silky texture to it that is hard to put in words. Just gorgeous!
I like to bake it in an angel cake tin because it bakes faster this way AND it makes the custard less prone to fall apart – at least that’s what I think 😉
I’m taking this one to Fiesta Friday 🙂
100g (½ cup) sugar
1 tin sweetened condensed milk
1 tin milk (use the condensed milk tin to measure it)
200g double cream (if you only have single, it’s fine)
Preheat oven to 170°C.
Place sugar in an angel cake tin and put it over medium heat until sugar melts completely and gets an amber colour – don’t stir, just swirl the tin so it melts evenly.
Remove from heat, swirl tin to cover the sides with the caramel and set aside.
Mix all the other ingredients together and pour it over the caramel.
Place tin into a roasting tray filled with boiling water (bain-marie / water bath) and bake for about 50 minutes or until it is firm but still a little wobbly underneath.
Leave to cool and invert onto a serving plate.
NOTES: If the top starts to brown long before it’s ready, cover with foil – I never needed to do this but it really depends on the oven.
Don’t mind if the caramel sets hard and makes a crackling sound as you pour the batter. Everything is fine and it will melt back once in the oven.
If after mixing the milks and eggs you get large bubbles, strain the mixture, otherwise the texture won’t be as silky.