This dessert was something I buy from sweet shops. I never thought I could make this dessert until I tried. So many cooks and chefs on TV shows say it is quite easy to make. Then one day I tried and found it was indeed very easy. And you know, when we make it at home, we can make different flavour versions by adding liquor or orange juice or etc. I am so glad I had a go. I will never buy this dessert from shops any more.

Cake Tin

20cm Round Cake Tin


Water 1/4 cup
Caster Sugar 2/3 cup
Full Cream Milk 3 cups
Vanilla Bean Paste or Vanilla Extract 1 teaspoon
Eggs 4
Egg Yolks 2
Caster Sugar 2/3 cup

  1. Preheat oven to 160°C. Line the base of a roasting pan with a tea towel.
  2. Place Water and Sugar in a small saucepan. Bring to the boil, cook without stirring until brown. Pour the toffee into a deep 20cm round cake tin and cover the base and the side with the toffee. You should be wearing oven mittens as the cake tin gets very hot. Place the tin in the roasting pan. Set aside to cool and harden.
  3. Whisk Eggs, Egg Yolks, Sugar in a large heatproof bowl until well combined. Gradually add Milk and Vanilla, whisking constantly. Heat the mixture in microwave for 1 minute to warm.
  4. Pour the warmed mixture through a fine sieve over the toffee.
  5. Add enough hot water to the roasting pan to reach halfway up the side of the cake tin and bake for 1 hour.
  6. Remove cake tin from roasting pan and set aside to cool. When it is cool, cover with plastic wrap and place in fridge overnight or at least for 2 to 3 hours to chill. Run a sharp knife around inside edge of the pan and turn onto a serving plate.