Serves: 6-8

165g (¾ cup) caster sugar
2 tbsp water
600ml full-cream milk
3 rooibos teabags
1 cinnamon quill
3cm piece ginger, sliced
5 eggs
395g can condensed milk
80ml (⅓ cup) honey
1 tsp vanilla bean paste
½ tsp fine salt
Honey roasted figs, toasted nuts and sea salt flakes, to serve

Preheat the oven to 140°C fan-forced (160 conventional heat). Stir the sugar and water in a small saucepan or frypan over medium heat until the sugar dissolves, then stop stirring and cook until deep amber. Pour straight into a deep 20cm round cake pan and swirl to coat the base. Cool.

Heat the milk with the teabags, cinnamon and ginger until just below a boil. Take it off the heat and leave for 10 minutes. Discard the teabags, cinnamon and ginger.

Whisk the eggs, condensed milk, honey, vanilla and salt until smooth. Gradually whisk in the warm milk. Strain into a jug and pour over the caramel.

Sit the pan in a deep roasting tray. Pour in hot water to come halfway up the sides. Bake for 45 minutes, until just set with a wobble in the centre. Cool, then chill for at least 4 hours, or overnight.

Stand for 20 minutes. Run a knife around the edge and invert onto a plate. Serve with the figs, nuts and salt.