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 saucepan over medium heat, melt 1 cup sugar while stirring continuously until golden brown. Quickly pour into a baking dish and tilt to coat the bottom evenly.
- Blend the Custard: In a mixing bowl, whisk together 6 eggs, evaporated milk, condensed milk, and vanilla extract until smooth.
- Assemble: Pour the custard mixture over the hardened caramel in the baking dish. Place inside a larger roasting pan filled with hot water halfway up the sides.
- Bake: Preheat oven to 350°F (175°C) and bake for about 50 minutes until set.
- Cool and Serve: Allow to cool at room temperature before refrigerating for at least 4 hours. To serve, run a knife around the edges and invert onto a plate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 36g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 130mg