Caramel

• 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.

  Crème

• 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.

  Cake

• 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.