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
Instructions
- Preheat your oven to 350°F (175°C) and position an oven rack in the middle. Boil water in a kettle for the water bath.
- For the caramel, combine sugar and water in a heavy saucepan over medium-high heat, stirring until dissolved; boil without stirring until golden brown (3-5 minutes). Remove from heat when amber-colored.
- Quickly pour the caramel into a non-stick cake pan, tilting to spread evenly before it sets.
- Blend sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, eggs, and salt on low speed until smooth. Strain through a fine mesh sieve for extra silkiness if desired.
- Pour the custard mixture over the caramel layer in the pan.
- Cover the cake pan with aluminum foil without touching the custard surface.
- Place the cake pan in a roasting pan; pour hot water into the roasting pan halfway up the sides of the cake pan.
- Bake for 70-80 minutes or until there’s a slight jiggle in the center; let cool before refrigerating for at least six hours or overnight.
- To serve, run a knife around the edges of the pan before inverting onto a platter.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg