Place caster sugar into saucepan and on low heat (Induction 3) allow crystals to dissolve slowly. Stir occasionally.
Without stirring, allow sugar to cook on higher heat (Induction 5-6) until bubbling and the color becomes caramel. Do the hard ball test or measure temperature with a candy thermometer. It should reach between 125-130°C.
Pour into buttered pie or flan dish and set aside. Alternatively divide equally between several smaller dishes, (oven proof dariole moulds are perfect) which makes this dessert much easier to serve.
Place all remaining ingredients into TM bowl and blend 20 sec/speed 6. Pour gently over top of the toffee. Place into Combi Steam Oven and cook for approximately 40 minutes or until center is still wobbly, but basically set. (One of the few occasions in life that we want wobble!)
Cool and chill completely before un-moulding and serving.
No steam oven?? Well go get one…or use a water bath in your oven…180ºC, preheat a tray of water in the bottom of your oven and double wrap the flan dish with foil, place into the water bath….very carefully. Same timing. Approx, don’t forget the wobble.