Ingredients
Scale
- 3/4 cup granulated sugar
- 1/4 cup water
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 3/4 cups heavy whipping cream
- 1 1/2 Tbsp vanilla extract
- 5 large eggs (room temperature)
- 1/4 tsp fine sea salt
- Optional: Fresh berries for garnish
Instructions
- Preheat your oven to 350°F and prepare a non-stick cake pan.
- In a medium saucepan, combine sugar and water over medium-high heat until melted; cook until golden and amber-colored.
- Pour the caramel into the prepared pan, tilting to coat the bottom evenly.
- Blend the condensed milk, evaporated milk, cream, vanilla extract, eggs, and salt until smooth; strain if desired.
- Pour the custard mixture over the caramel in the pan.
- Cover tightly with foil and place in a roasting pan filled halfway with hot water.
- Bake for 70-80 minutes until set with a slight jiggle in the center.
- Cool at room temperature before refrigerating for at least six hours or overnight.
- To serve, run a knife around the edges and invert onto a platter; garnish with berries if desired.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg