Ingredients
Method
For the caramel:
- Add castor sugar to a saucepan over medium heat and allow it to melt, stirring every 20 seconds for even consistency. Carefully stir in water once melted and boil for 3 to 4 minutes until the mixture is slightly thickened and smooth. Turn off the heat, pour the caramel into an 8-inch baking dish, and tilt the dish to coat the bottom evenly. Chill in the refrigerator until ready to use.
For the custard:
- Combine eggs, condensed milk, cream, vanilla essence, and milk in a bowl. Beat the ingredients thoroughly until the mixture is smooth and creamy, then set aside.
For the Cake:
- Whisk egg yolks, sugar, and vanilla essence in a bowl until the mixture turns light in color. Add the milk and oil while continuing to whisk. Sieve the flour, baking powder, baking soda, and salt into the bowl and whisk until the batter is completely smooth and free of lumps.
For the Meringue:
- Beat egg whites with sugar in a separate bowl until stiff peaks form, then gently fold the meringue into the flour mixture without overmixing. Remove the chilled caramel dish from the fridge and strain the custard batter into it through a sieve. Run a toothpick through the custard to remove air bubbles, then carefully pour the cake batter on top and repeat the toothpick process to eliminate any remaining bubbles.
For the baking:
- Place the baking dish inside a larger pan filled with 1 inch of hot water to create a water bath. Bake in a preheated oven at 170°C for 85 to 90 minutes until the cake feels firm; do not use a skewer to test for doneness. Remove from the oven and rest at room temperature for 20 minutes. Carefully invert the dish onto a plate, tapping gently to release the cake, and refrigerate for 2 hours before serving.
Nutrition
Notes
Caramel Perfection: I have learned to be very patient when melting the sugar and I avoid stirring too much in the beginning to prevent crystals from forming.
Smooth Custard: For the most luxurious