Place a cookie tray in the oven and fill ¾ full with water. Preheat oven to 350 degrees.
In a large saucepan use a wooden spoon to caramelize the sugar until it turns golden brown. While still hot, transfer the melted sugar to a circle or square baking dish. Swirl the caramel around the entire bottom and set aside.
In a blender add the remaining ingredients and blend until smooth. Place the baking dish into the water bath tray in the oven. Then carefully pour the batter into the caramel coated baking dish. It’s important to do it in this order because it’s hard to carry a cookie tray of water with a baking dish filled with liquid in it … I learned this lesson the hard way!
Bake for 30-45 minutes or until the top is golden brown and the center passes a toothpick test. Cool on a baking rack then chill in the fridge for 2 hours or overnight.
Before serving you can flip the entire pan upside down onto a serving tray so the caramel is all on top, but I prefer to serve a square at a time, flip each individual square and then spoon caramel on top.