Whipped cream, fresh mint leaves, and star anise, for garnish
In a heavy saucepan over medium heat, combine sugar and water. Heat until sugar is dissolved and mixture is light golden brown. Remove from heat.
Pour caramel over bottom of 20cm (8in) cake pan, tilting carefully to coat evenly. Let cool.
In bowl of electric mixer, beat eggs on medium speed. Add sugar, milk, and vanilla, beating until well combined.
Pour the crème mixture into the pan over the caramel.
Preheat oven to 180˚C (350˚F).
In clean bowl of electric mixer, beat eggs on medium speed. Add vanilla and powdered sugar, beating until well combined. Beat in milk and oil. Mix flour and baking powder in a large bowl. Gradually add to the egg mixture, beating constantly.
Pour cake batter evenly over crème mixture.
Place cake pan into a large baking dish and pour boiling water into pan to reach halfway up side. Bake in water bath for 1 hour and 15 minutes, or until set.
Let cool, then refrigerate until set.
To unmold cake, place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate.
Garnish with whipped cream, mint leaves, and star anise before serving.
An interesting combination of both crème caramel and cake batter baked in one pan
Don’t stir sugar mixture while preparing the caramel, just shake the pan to ensure even distribution of heat.
With marked enthusiasm for his subject and expertise in the cooking field, Chef Osama El-Sayed, C.E.C. can take his audience through a world of culinary delights in several easy steps. With an audience of over a millions viewers on several continents, it is no wonder that Chef Osama has learned to take complex cooking techniques and recipes then simplify them for basic home cooks. Chef Osama’s show "Ma Osama Atyab" - "It's More Delicious with Osama" airs live daily on Dubai TV.