Ingredients
- 1 cup sugar (for caramel)
- 1 can evaporated milk (12 oz)
- 1 can sweetened condensed milk (14 oz)
- 3 large eggs
- 2 egg yolks
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare the Caramel: Melt sugar in a medium saucepan over medium heat, stirring constantly until golden amber. Quickly pour into a round baking dish, swirling to coat.
- Mix the Custard: Blend evaporated milk, sweetened condensed milk, eggs, egg yolks, vanilla extract, and salt until smooth. Pour over caramel in the dish.
- Bake: Preheat oven to 350°F (175°C). Place the baking dish in a larger pan filled with hot water halfway up the sides. Bake for 50-60 minutes until slightly jiggly in the center.
- Cool and Serve: Cool in the water bath for 15 minutes, then refrigerate for at least 4 hours before serving. To serve, run a knife around edges and invert onto a plate.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 24g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 130mg