Ingredients
- 1 can of evaporated milk
- 1 can of condensed milk
- 1 can of 2% milk
- 1 tsp vanilla
- 3 eggs
For Caramel: mix sugar and water and heat to thicken the mixture.
Directions:
- Preheat the oven at 425F
- Mix everything together
- Bake for 40- 50 minutes using bain marie method.
Bain Marie method:
- A bain marie (ban mah-REE) is the fancy term for a hot water bath. It’s used for cooking delicate foods like custards and terrines to create a gentle and uniform heat around the food.
- Find a baking dish with high sides that will hold all your individual custards (or other dish being baked). Use a roasting pan or casserole dish.
- Line this dish with a clean kitchen towel. This keeps the ramekins from slipping once you pour in the water. Fill the ramekins with whatever you’re baking and nestle them inside the baking dish.
- Bring a large pot of water to boil and then pour the water into the larger baking dish and around the ramekins. Avoid splashing water into your nicely filled custards! The water should come about halfway up the sides of the ramekins.
- The water will create a barrier between the food and the direct heat of the oven, helping the custard cook slowly and evenly. This is the key to getting a creamy custard without rubbery edges or a dry surface!