Ingredients

• 3/4 cup sugar, for the caramel
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tbsp vanilla extract
• Pinch of salt

Steps

1. Melt the sugar in a small saucepan over medium heat, swirling rather than stirring, until it becomes a deep amber caramel.
2. Immediately pour the caramel into a 9-inch round cake pan, tilting the pan to coat the bottom before it hardens.
3. Whisk the eggs, condensed milk, evaporated milk, vanilla, and salt until smooth, then strain the mixture into the caramel-lined pan.
4. Set the pan inside a larger roasting dish and add enough hot water to come halfway up its sides. Bake at 350°F for 50–60 minutes, until the edges are set and the center still jiggles slightly.
5. Cool, then refrigerate at least 4 hours. Run a thin knife around the edge and invert onto a rimmed serving plate so the caramel sauce flows over the custard.

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