· 100g Caster Sugar
· 1 Tablespoon of Cold Water
· 6 Whole Eggs
· 2 Egg Yolks
· 397g Condensed Milk
· 410g Evaporated Milk
Preheat the oven to 180C/fan 160C/gas 4.
Place the caster sugar and cold water in a pan on a moderate heat. Allow the sugar to dissolve and boil gently swirling the pan occasionally but not stirring. Once the sugar changes to a dark caramel colour pour into the base of a shallow heatproof dish. Allow to cool at room temperature.
Next combine the whole eggs, egg yolks, condensed and evaporated milk together in a bowl. Whisk well until smooth and strain through a fine sieve pouring the mixture on top of the cooled caramel.
Cover the dish with foil and place in a large roasting tin. Add boiling water to create a Baine-Marie filling no further than halfway up the sides of the dish.
Carefully transfer to the preheated oven and bake for 45 -55 minutes until gently set.
Remove from the oven allowing to cool at room temperature before placing in the fridge to chill.
Once chilled and set run a knife around the edge of the dish to release the sides. Place an upside down plate on top of the dish and turn out in one smooth motion.
Serve on its own or with some freshly sliced ripe mango.