This recipe uses the Breville Quick Touch™ Crisp Microwave - crisps and browns foods that normally become soggy from standard microwave reheating.
Caramel
Ingredients
1 1/4 cups white sugar
1/3 cup water
Method
Place sugar and water together in a large Pyrex bowl or jug
Select 100% and dial up 10 minutes. Press START button
Pause and swirl bowl gently every 2 minutes to stir mixture. Brush down side with water and pastry brush to prevent sugar crystals forming. Watch sugar very carefully towards the end of the cooking time as the colour changes very quickly. Once sugar mixture begins to change colour to light golden caramel, carefully remove from microwave oven and pour into a 24cm round (2 litres capacity) flan dish. Set aside to cool
Custard
Ingredients
1 litre milk
1 vanilla bean, split lengthways
3/4 cup caster sugar
8 eggs
Method
To make custard, whisk milk, vanilla bean and sugar together in a microwave-safe bowl or Pyrex bowl. Select 100% power and dial up 3 minutes. Press START button. Remove from oven and stir well; cool slightly
Whisk eggs together in a large mixing bowl until light and creamy. Carefully strain warmed milk over eggs, making sure to whisk mixture at the same time
Strain custard over caramel and cover with microwave-safe plastic wrap
Select 50% power and dial up 18 minutes. Press START button. Custard should be cooked through but still a little wobbly. Remove and cool slightly before refrigerating overnight
To serve, turn out onto a serving platter and cut into wedges; serve with drizzles of extra syrup
