Ingredients
Scale
- 6 large eggs
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can condensed milk
- 1 teaspoon vanilla extract
- 1 cup sugar (for caramel)
- Hot water (for the water bath)
Instructions
- Prepare the Caramel: In a medium saucepan over medium heat, melt 1 cup of sugar until golden brown. Quickly pour into a baking dish to coat the bottom.
- Blend Custard Ingredients: In a mixing bowl, whisk together eggs, evaporated milk, condensed milk, and vanilla until smooth.
- Assemble for Baking: Pour custard mixture over the caramel in the baking dish. Place this dish inside a larger roasting pan filled with hot water halfway up the sides.
- Bake: Preheat oven to 350°F (175°C). Bake for about 50 minutes or until set with a slight jiggle in the center.
- Cool and Serve: Let cool at room temperature before refrigerating for at least 4 hours. To serve, run a knife around edges and invert onto a plate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 230
- Sugar: 29g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg