Sweetened Condensed Milk Custard
Patricia Scarpin
ingredients
Caramel:- 160g caster sugar
- 100ml boiling water
- 1 can sweetened condensed milk (395g)
- 2 cans of whole milk – use the condensed milk can to measure the milk amount
- 3 eggs
- 1/2 teaspoon vanilla extract
directions
- 1
Pre-heat the oven to 200°C/390°F.
- 2
For the caramel: place the sugar in a saucepan over medium heat and cook until it begins to melt. Using a wooden spoon, stir it from time to time to make sure the melting process is even.
- 3
When the sugar turns into a dark brown syrup, add the water – carefully not to get burned – and cook it until there are no more sugar lumps.
- 4
Remove from heat and pour this caramel inside a 19cm ring pan, coating the sides well.
- 5
Set aside.
- 6
For the custard: place all the ingredients in a blender and blend for a couple of minutes. Pour the mixture into the prepared pan. Cover it with foil.
- 7
Place the prepared pan inside another pan and pour hot water until it comes half way the ring pan. Bake for 1 hour and 30 minutes or until a skewer/small knife inserted comes out clean
- 8
Leave it to cool then refrigerate for at least 6 hours.
- 9
Unmold and serve.
Source: a very traditional Brazilian recipe
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