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1
preheat oven to 160C or 140C fan forced.
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2
Line a baking dish with a folded tea towel.
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3
Place sugar in a medium saucepan with water and stir over low heat, without boiling, until sugar has dissolved and then increase heat slightly and bring to the boil and cook, without stirring, for about 7 minutes or until mixture is a deep golden carmel colour and use a wet pastry brush to brush away any crystals from the side of the pan.
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4
Atand a 20cm round cake tin in the lined baking dish, and pour the caramel over the base of the cake tin (take care as the tin will get hot) and set aside to cool completely.
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5
Combine milk, cream and orange zest in a saucepan and bring to the boil, then immediately turn off the heat and stand for 5 minutes.
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6
Whisk extra sugar, eggs and yolks until combined and then pour milk mixture onto egg mixture, stirring constrantly.
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7
Strain the custard into cake tin over the caramel.
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8
Pour hot water around the tin to come halfway up the sides and bake for 40 minutes or until set.
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9
Cool completely and then refrigerate overnight.
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10
Turn onto a serving plate and cut into wedges and serve with segmented orange and strawberries.
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11
TIP - try using a butter knife to dislodge any toffee from the base of the pan and sprinkle the shards over the top.
