Ingredients
.160g (2/3 cup) caster sugar.60ml (1/4 cup) water
.875ml (31/2 cups) reduced-fat milk
.2 teaspoons vanilla essence
.4 eggs, at room temperature
.4 egg whites, at room temperature
.175g (3/4 cup) caster sugar, extra
Step 1
Preheat oven to 200°C.
Preheat oven to 200°C.
Step 2
Place sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, brushing down side of pan with a wet pastry brush occasionally, for 5-8 minutes or until the syrup turns a dark-golden colour.
Place sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, brushing down side of pan with a wet pastry brush occasionally, for 5-8 minutes or until the syrup turns a dark-golden colour.
Step 3
Pour the syrup into a 6cm-deep, 11.5 x 21.5cm loaf pan and tilt the pan so the syrup evenly coats the base. Set aside.
Pour the syrup into a 6cm-deep, 11.5 x 21.5cm loaf pan and tilt the pan so the syrup evenly coats the base. Set aside.
Step 4
Heat the milk in a medium saucepan until just warm. Remove from the heat and stir in the vanilla essence. Place the eggs, egg whites and extra sugar in a medium bowl and use a fork to mix until well combined. Gradually stir in the milk mixture, mixing until well combined.
Heat the milk in a medium saucepan until just warm. Remove from the heat and stir in the vanilla essence. Place the eggs, egg whites and extra sugar in a medium bowl and use a fork to mix until well combined. Gradually stir in the milk mixture, mixing until well combined.
Step 5
Pour the custard mixture through a fine sieve into the loaf pan. Cover the pan with foil. Place the loaf pan in a roasting pan and add enough hot water to the roasting pan to reach halfway up the sides of the loaf pan. Reduce oven temperature to 160°C and bake for 1 hour or until a small sharp knife inserted in the centre of the custard comes out clean. Remove the loaf pan from the roasting pan and set aside for 1 hour or until cooled. Cover the pan with plastic wrap and place in the fridge overnight to set.
Pour the custard mixture through a fine sieve into the loaf pan. Cover the pan with foil. Place the loaf pan in a roasting pan and add enough hot water to the roasting pan to reach halfway up the sides of the loaf pan. Reduce oven temperature to 160°C and bake for 1 hour or until a small sharp knife inserted in the centre of the custard comes out clean. Remove the loaf pan from the roasting pan and set aside for 1 hour or until cooled. Cover the pan with plastic wrap and place in the fridge overnight to set.
Step 6
Remove from the fridge and set aside for 45 minutes to bring to room temperature. To serve, run a thin round-bladed knife around the sides of the pan to loosen the custard and then turn onto a serving plate with a lip. Cut into slices to serve.
Remove from the fridge and set aside for 45 minutes to bring to room temperature. To serve, run a thin round-bladed knife around the sides of the pan to loosen the custard and then turn onto a serving plate with a lip. Cut into slices to serve.
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