Ingredients:

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 can sweetened condensed milk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Instructions:

  1. In a saucepan, combine sugar and water. Cook over medium heat until the sugar melts and turns a golden amber color. Carefully pour the caramel into the baking dish, swirling to coat the bottom.
  2. In a large mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined. For an ultra-smooth texture, blend the mixture in a blender or with an immersion blender.
  3. Pour the custard mixture over the set caramel in the baking dish.
  4. Preheat the oven to 350°F (175°C). Place the baking dish in a large roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the baking dish.
  5. Bake for 50 minutes, or until the custard is set (the edges should be firm and the center slightly jiggly).
  6. Remove from the oven and let it cool at room temperature. Cover and chill in the fridge for at least 4 hours, preferably overnight.
  7. To serve, run a knife around the edges of the dish, invert onto a plate, and slice.