Be warned, I made a batch of this and - after eating all the spare pieces - broke into an already bagged and be-ribboned parcel that I had intended to give away as a hostess gift this week.
Makes about 30 pieces
300ml whole milk
150 ml double cream
475g caster sugar
3 tsp vanilla extract
a large pinch of salt
1) Place all the ingredients except the vanilla into a large heavy bottomed pan, and add a sugar thermometer. Bring everything to the boil, stirring constantly, then allow to bubble for about 15-20 minutes, until the mixture reaches 115c.
2) Remove from the heat and carefully whisk use an electric hand whisk to beat the mixture until it thickens to a heavy cake batter consistency and has lost its glossiness. Whisk in the vanilla extract.
3) Pour into an oiled loose bottomed cake tin and allow to cool at room temperature for several hours until set. Cut or break into small pieces and try not to eat it all yourself before anyone else can get to it.