Description

Ingredients

• 🍬 150 g sugar (¾ cup) – for caramel Original: 🍬 150 g sugar (¾ cup) – for caramel
• 🥚 4 large eggs egg Original: 🥚 4 large eggs
• 🥛 400 ml whole milk (1 ⅔ cups) dairy Original: 🥛 400 ml whole milk (1 ⅔ cups)
• 🥫 397 g sweetened condensed milk (1 can / 14 oz) dairy Original: 🥫 397 g sweetened condensed milk (1 can / 14 oz)
• 🥄 15 ml vanilla extract (1 tbsp) Original: 🥄 15 ml vanilla extract (1 tbsp)
• 🧂 Pinch of salt Original: 🧂 Pinch of salt

Preparation

• Make caramel: In a saucepan, melt sugar over medium heat until golden and fluid. Quickly pour into a round baking dish or ramekins. Swirl to coat bottom.
• Mix custard: In a bowl, whisk eggs, milk, condensed milk, vanilla, and salt until smooth.
• Strain & pour: Strain the mixture through a sieve into the caramel-lined mold.
• Bake: Place dish in a water bath and bake at 160°C (325°F) for 50–60 min, until set but jiggly.
• Chill: Cool completely, then refrigerate at least 4 hours (overnight is best).
• Unmold: Run knife around edges and invert onto a plate.

Total Time

Nutritional Value

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