Caramel ingredients
Caramel procedure
- Pour the water in a saucepan and bring to a boil.
- Add the sugar and stir constantly over medium heat until sugar is melted and it forms the consistency of syrup.
- Pour the syrup evenly into any ovenware dish that is about 2 inches deep, such as a square brownie pan. Tilt the dish so the syrup coats all of the sides. Refrigerate while preparing the custard.
Custard ingredients
- 12 eggs
- 2 (13-ounce) cans evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla
Procedure
- Separate the egg yolks from the egg whites one at a time. Place the egg yolks in a large mixing bowl. (Discard the egg whites or reserve them for another use.)
- Add the rest of the custard ingredients to the mixing bowl.
- Stir lightly when mixing to prevent bubbles or foam from forming. Remove the caramel-lined dish from the refrigerator and pour the custard mixture slowly into it.
- Preheat oven to 325°F.
- Cover the custard dish with aluminum foil. Set it into a large shallow pan (such as a cake pan). Pour water into the larger pan until it is about one-inch deep. This is called a water bath.
- Bake in oven for 1 hour, or until the custard is firm. Cool to eating temperature. May be served warm or chilled.
Serves 8 to 10.
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