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🥛 Ingredients
- 1 liter full-fat milk
- 4 large eggs
- ¾ cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Optional: Caramel sauce for topping
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- In a saucepan, gently heat the milk until warm (do not boil).
- In a large bowl, whisk the eggs and sugar until smooth and slightly creamy.
- Slowly pour the warm milk into the egg mixture while whisking continuously.
- Add vanilla extract and mix well.
- Strain the mixture to make it extra smooth.
- Pour into a baking dish or individual ramekins.
- Place the dish in a larger baking tray filled with hot water (water bath method).
- Bake for 40–50 minutes or until the center is set but slightly jiggly.
- Let it cool completely, then refrigerate for at least 2 hours before serving.
✨ Tips
- Use full-cream milk for a richer and creamier texture.
- Don’t skip the water bath — it prevents cracking and keeps the custard silky.
- For caramel flavor, pour caramel sauce into the bottom of the dish before adding the milk mixture.
- Serve chilled for best taste.
- Sprinkle a little nutmeg or cinnamon on top for extra flavor.
