Name: Baked coconut custard
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 3/4 cup caster sugar, plus 3/4 cup extra; 300 millilitre cream; 400 millilitre can coconut milk; 1 teaspoon vanilla bean paste; 6 eggs, at room temperature; raspberries, to serve; mint leaves, to decorate

Ingredients

3/4 cup caster sugar, plus 3/4 cup extra

300 millilitre cream

400 millilitre can coconut milk

1 teaspoon vanilla bean paste

6 eggs, at room temperature

raspberries, to serve

mint leaves, to decorate

Method

1.Combine sugar and 1/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves.

2.Increase heat to moderate. Boil, without stirring, for 8-10 minutes or until rich golden brown (using a wet pastry brush, brush down sides of pan occasionally). Pour toffee into a 20cm (base measurement) round cake pan.

3.Preheat oven to 160°C (140°C fan-forced). Combine cream, milk and vanilla in a medium saucepan. Bring to a simmer over moderate heat. Remove from heat.

4.Whisk eggs and extra sugar in a large heatproot bowl. Stir in hot cream mixture. Strain custard through a fine sieve over toffee in pan.

5.Place in a roasting pan; pour enough boiling water into roasting pan to reach halfway up side of cake pan. Bake for 35-40 minutes or until just set at centre.

6.Remove from oven. Remove cake pan from water bath. Cool slightly. Cover with plastic food wrap; chill for 6 hours or overnight.

7.Run a fine-bladed knife around rim of pan. Invert onto a 1cm-deep serving plate. Decorate with raspberries and mint. Serve.