This is arguably my mum’s signature dessert. It’s a family recipe that also appeared in my Aunty Abla’s cookbook and graces the table of almost every one of our family functions. It requires a bit of planning as you need to cook it the day before to give it time to set. But it's worth the time and the wait.
Serves 8-12.
Ingredients 5
2 l milk
9 eggs
1 tbsp whisky
1 tbsp vanilla essence
440 g sugar
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Method 8
Preheat the oven to 200°C.
Heat the in a saucepan over medium–high heat until very hot but not boiling. Remove from the heat and set aside to cool.
Using an electric mixer or hand beater, beat the , , and half the for about 3 minutes. Gradually add the cooled and continue to beat for another minute.
Sprinkle the remaining into a 25 cm wide x 10 cm deep ring (bundt) tin. Place the tin over medium heat until the sugar melts and begins to turn a caramel colour. Remove from the heat immediately (be careful as the sugar can burn easily).
Tilt the tin around to spread the caramel around evenly. Put the tin into a baking tin and slowly pour the egg mixture into the ring tin. Fill the baking tin with enough boiling water to come halfway up the side of the ring tin.
Bake for 30 minutes, then reduce the temperature to 180°C and cook for another 45 minutes or until a skewer inserted comes out clean.
Remove from the oven and run a knife around the edge of the ring. Set the tin aside to cool completely, then refrigerate overnight.
To serve, use a platter with a lip to catch the syrup. Place the platter over the ring tin and carefully flip it over. Be careful, as there will be some syrup wanting to escape.
