Ingredients
- 2/3 cup Sugar
- 1 14 oz can Sweetened condensed milk
- 3 lge. Eggs
- 1 cup Evaporated milk
- 1/2 cup Milk
- 1 1/4 tsp Vanilla extract
Preparation
Step 1
Cook sugar in a medium skillet over medium heat 2 minutes, gently shaking skillet until sugar melts and turns a light golden brown. Quickly pour caramelized sugar evenly into 6 (6 oz) custard cups.
Whisk together condensed milk and next 4 ingredients in a medium bowl until blended. Pour milk mixture evenly into prepared custard cups. Place cups in a 13 x 9 inch pan; add hot water to pan to a depth of 1/2 inch. Cover all custard cups with one large piece of aluminum foil.
Bake at 350 for 30 minutes - do not let water boil.
Remove cups from pan to wire rack, and let cook completely. Cover and chill 8 hours or until cold.
Unmold custard cups by lightly pressing edges of custard with a spoon to break away from sides of cup; invert only serving plates. Drizzle caramelized sugar from bottom of cups over the top of each custard.