heat sugar in fry pan over medium heat stirring continuously until all sugar melts and is deep brown colour
pour into pudding basin and swirl up sides quickly before it sets, then line the baking tray with the tea towel and place the pudding basin on top
place eggs and extra yolks into a large jug and whisk together
place condensed milk, milk and vanilla into saucepan, bring almost to the boil stirring continuously until bubbles form around the edges. Do not actually boil
slowly stir milk mixture into egg mixture stirring continuously
pour custard batter over the back of a large spoon into the pudding basin over the toffee minimizing the disturbance of the toffee
fill the baking tray with boiling water to create a water bath
place in oven and gently close the door, bake approximately 1 hour 10 minutes or until a fork comes out clean, custard will form a skin on the top
remove from water bath and set aside to cool too room temperature
cover and refrigerate overnight
run a knife around the outside of the custard, invert over a plate with raised edges to catch the sauce
scatter with berries and mango to serve
Notes
tastes just like creme caramel only better!
serve with mango, blueberries, strawberries, raspberries, banana or any other summer fruits