Ingredients
- Caramel:
- ½ cup white sugar
- 4 ½ tablespoons water
- Custard:
- 4 ½ cups milk
- 1 cup white sugar
- 8 large eggs, beaten
- 1 teaspoon vanilla extract
Why This Recipe Is So Popular
Simple Cooking Tips
- Stir the custard gently while roasting to avoid curdling.
- Let it cool completely before serving to set properly.
Step 1
Heat your oven to 350°F (175°C). In a heavy saucepan over medium heat, combine the sugar and water for the caramel. Keep stirring until it turns a nice golden brown, which should take about 5 to 10 minutes. Pour the caramel into a 9x5-inch glass baking dish, making sure the bottom is fully coated.
Step 2
In a mixing bowl, whisk together the milk, sugar, eggs, and vanilla extract until everything is well blended. To keep things smooth, pour this mixture through a fine mesh strainer right over the caramel in the baking dish.
Step 3
Pop the dish into the oven and bake until the custard is mostly set but still a little wobbly in the middle—this usually takes around 45 to 55 minutes. Once it’s done, take it out and let it cool for about 15 to 20 minutes before transferring it to the fridge. Chill it for at least six hours, or even overnight if you can.
Step 4
When you’re ready to serve, run a knife gently around the edges to loosen the custard. Place a plate or platter on top, then carefully flip it over to release the custard onto the plate. Lift off the baking dish and enjoy!
