← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 180 g Sugar
• 100 ml Water
• 395 g sweetened condensed milk (1 tin)
• 500 ml whole milk
• 4 large eggs
• 1 tsp vanilla extract (optional)

Method

1. Heat the oven to 160°C (325°F) and put the kettle on. Put the sugar and water in a small pan over medium heat and let it bubble without stirring for 8–10 min, swirling the pan now and then, until it turns a deep amber.
2. Pour the caramel straight into a 22 cm ring (bundt) mould or round tin and tilt it quickly to coat the base and a little of the sides. Take care: it is extremely hot.
3. Blend the condensed milk, milk, eggs and vanilla for 1 minute, until smooth. Pour through a sieve into the mould over the hardened caramel.
4. Cover the mould with foil and set it in a roasting tin. Pour hot water into the tin to come halfway up the sides. Bake for 60–70 min, until the custard is set but still wobbles slightly in the centre.
5. Lift out of the water, cool to room temperature, then chill for at least 6 hours, or overnight.
6. Run a thin knife around the edges, put a deep plate on top and flip it over in one go. Let the caramel sauce pour down, and serve in slices.

Tips

• Small holes in the custard mean the oven was too hot; keep the water bath gentle and do not let it boil.
• Use the empty condensed milk tin as a measure: one tin of condensed milk to about one and a quarter tins of milk is the classic ratio.

Sources

Written in our own words after cross-checking these recipes:

Camila Made 196 flavors