Ingredients:

  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons water (90 ml)
  • 4 large eggs
  • 1 can (14 ounces) sweetened condensed milk (396 grams)
  • 1 can (12 ounces) evaporated milk (354 ml)
  • 1 tablespoon vanilla extract

Instructions:

  1. In a medium saucepan, combine the sugar and water. Cook over medium heat until the sugar dissolves and turns a deep amber color. Quickly pour the caramel into the ramekins or baking dish to coat the bottoms.
  2. In a mixing bowl, whisk the eggs until lightly beaten. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Whisk until smooth and fully combined.
  3. Pour the custard mixture over the set caramel in the ramekins or baking dish.
  4. Preheat the oven to 350°F (175°C). Place the ramekins in a roasting pan and fill with boiling water until it reaches halfway up the sides of the ramekins. Bake for about 50 minutes, or until the custard is set (it should jiggle slightly).
  5. Remove from the oven and let it cool slightly. Refrigerate for at least 2 hours, preferably overnight, before serving.
  6. To unmold, run a knife around the edge and invert onto a serving plate. Spoon any extra caramel over the top.