About this recipe

Ingredients

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

Preparation

• 1 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.
• 2 Mix custard In a bowl, whisk eggs, milk, condensed milk, vanilla, and salt until smooth.
• 3 Strain & pour Strain the mixture through a sieve into the caramel-lined mold.
• 4 Bake Place dish in a water bath and bake at 160°C (325°F) for 50–60 min, until set but jiggly.
• 5 Chill Cool completely, then refrigerate at least 4 hours (overnight is best).
• 6 Unmold Run knife around edges and invert onto a plate.

Timing details

Nutrition

Estimated values per serving.

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