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1
To prepare the caramel, place the sugar, the water and the lemon juice in a saucepan and place over low heat.
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2
Bring to a boil, stirring constantly until the mixture turns into a rich golden caramel colour.
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3
Pour the caramel into a 27x39 cm oval oven proof dish and spread with a spoon to cover it's base and the sides.
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4
To prepare the first cream, beat the eggs and while beating pour in the milk, then gradually stir in the water and add the vanilla.
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5
Fold in the bread cubes and almonds if using.
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6
Pour over the caramel.
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7
Place the dish over a roasting tin of boiling water and bake in a preheated, moderate oven (160 degrees Celsius) for about 1 hour or until a knife inserted into the centre comes out clean.
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8
Remove from the oven and allow to cool for 1 1/2 - 1 1/2 hours.
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9
Prepare the second cream as follows: pour the milk into a pan.
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10
Stir in the cornflour dissolved in some of the water, the remaining water, the vanilla and the well-beaten eggs.
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11
Pour this cream over the first one and allow to cool.
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12
Spread the Dream Topping/cool Chip on top.
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13
Sprinkle with the roasted almonds if using.
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14
Notes: 1. Place 1 - 2 slices of lemon in the roasting tin with the boiling water so as to prevent it from tarnishing. 2. When you pour over the second cream do not worry if the first one has partly moved away from it surrounds.
