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6 Serves
109 Mins
Preheat your oven to 175°C. In a small saucepan, melt sugar over medium heat until it turns into a golden amber caramel, then pour it into the bottom of a baking dish.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
213 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
235 mg / 1,250 mgPotassium
287 mg / 4,700 mgSodium
240 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
0 g / 28 gSugar
41 g / 50 gSaturated Fat
5 g / 20 gCholesterol
204 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a large mixing bowl, whisk together the whole milk, eggs, and vanilla extract until the mixture is smooth and well combined.
Pour the milk and egg mixture carefully into the prepared baking dish over the hardened caramel layer.
Place the baking dish into the oven and bake for approximately 80 to 85 minutes, or until the custard is set and the top has developed a light brown crust.
Remove from the oven and allow the dessert to cool completely before serving chilled or at room temperature.
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