- 1 1/2 cup of sugar
- 1/4 cup water
- 1 can condensed milk
- 1 can reduced cream
- 1 cup Camel Milk
- 5 eggs
- 1 tsp vanilla
Preheat oven to 180c
To make the caramel
Combine sugar and water in a medium saucepan. Stir over low heat until sugar dissolves. The caramel should turn light golden brown. Don’t let it get dark or burn.
After the sugar is melted take off the heat and quickly pour caramel into 8 little ramekins and places them in a baking tray.
For the custard:
In a blender combine all the Custard ingredients and blend on high for one minute. Pour custard into prepared ramekins.
Fill a baking tray with hot water, until the water comes up to about halfway on outside of the ramekins This is called a bain-marie or baño de Maria in Spanish.
Bake in preheated oven for 40 mins or until a knife inserted in the middle comes out clean.
Refrigerate for about 2 hours to set the custard.