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Ingredients
- 1 1/2 cups sugar
- 6 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 2 (13 ounce) cans evaporated milk
- 1 teaspoon vanilla
Method
- Preheat oven to 325 degrees.
- Pour 1 cup sugar in warm pan over medium heat.
- Constantly stir sugar until it browns and becomes caramel.
- Quickly pour approximately 2-3 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.
- In a mixer or with a whisk, blend the eggs together.
- Mix in the milks then slowly mix in the 1/2 cup sugar, then the vanilla.
- Blend smooth after each ingredient is added.
- Pour custard into carmel lined ramekins.
- Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water.
- Bake for 45 minutes, check with a knife just to the side of the center. If knife comes out clean, its ready.
- Remove and let cool.
- Let each ramekin cool in the refrigerator for 1 hour.
- Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
- Serve & enjoy.
