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Caramelize the sugar by adding 150 grams of sugar to a pan on high heat.

Gently move the pan as the sugar starts to darken to ensure even caramelization.

Once fully caramelized, pour the sugar into a heat-resistant glass baking dish, coating the bottom well.

In a large bowl, pour in 1 liter of milk.

Add 10 eggs to the milk.

Mix in 50 grams of powdered milk for a richer flavor.

Sweeten the mixture with 1 can of sweetened condensed milk (397 grams).

Add 1 teaspoon of vanilla powder and 2 tablespoons of JamilaCuisine vanilla extract for flavor.

Use an immersion blender to mix everything until smooth.

Place the dish with caramelized sugar into a larger tray.

Pour the milk and egg mixture into the dish with caramelized sugar.

Add hot water to the larger tray until it reaches halfway up the dish with the custard mixture.

Preheat the oven to 170°C.

Bake in the oven for about 1 hour to 1 hour and 15 minutes, or until the custard sets like jelly.

Remove the dish from the water bath after baking and check the texture; it should wobble like jelly.

Let the caramel custard cool completely.

Refrigerate for at least 6 hours, preferably overnight.

To unmold, use a sharp knife to gently loosen the edges of the custard.

Place a platter upside down over the dish and flip to turn out the custard.

Equipment Needed

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