This is a Filipino celebration dessert very much like a Crème Caramel, but with a bit more substance. It is very easy to make and delicious though do not serve it to anyone lactose intolerant, they will not survive.

Ingredients

180g caster sugar
4 eggs plus 2 extra egg yolks, whisk lightly
1 395g tin of sweetened condensed milk
250ml evaporated milk (full cream)
170ml fresh milk
1 tsp vanilla extract

Instructions

Preheat oven to 140˚C (fan forced).

Put the sugar in a heavy bottomed frypan on medium heat and keep moving the sugar (without a spatula), it will eventually breakdown and start melting, keep the heat to it till it is all melted and golden brown.

Grease and slightly heat a baking dish (this will allow you to move the molten toffee around before it sets) then pour the toffee into the dish and move around quickly before it sets. Put aside to cool.

Now prepare the custard. Put the remaining ingredients into a bowl and mix together combining as best you can, do not whisk it nor create bubbles, a spatula works well.

Place your dish into a larger pan and use a sieve to strain the mixture onto the toffee.

Place the pan into the oven and pour boiling water into the pan enough to reach about ¾ of the way up the dish.

Bake/steam for 40 mins or until wobbly, the time will depend on the shape of your dish.

Remove the pan from the oven and leave for about an hour to cool.

Serving

Turn out onto a large platter to cool further until serving. Serves 6-8.