Ingredients:
For the custard:
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla extract
For the caramel:
½ cup sugar
2 tbsp water
For topping:
2-3 tbsp chopped nuts (almonds, cashews, or pistachios)
Instructions:
Step 1: Prepare the Caramel
- Heat ½ cup sugar with 2 tbsp water in a pan over medium heat.
- Stir gently until the sugar melts and turns golden brown. Do not overcook.
- Quickly pour the caramel into individual serving glasses, tilting the glass to coat the bottom evenly. Let it set.
Step 2: Make the Custard
- Warm the milk over medium heat (do not boil).
- In a bowl, whisk together eggs, ½ cup sugar, and vanilla extract until smooth.
- Slowly add the warm milk into the egg mixture, stirring constantly to avoid curdling.
Step 3: Assemble and Cook
- Strain the custard mixture to ensure smoothness.
- Pour the mixture into the glasses over the hardened caramel.
- Place the glasses in a large baking dish. Fill the dish with hot water halfway up the sides of the glasses (water bath).
- Bake at 160°C (320°F) for 30-40 minutes, or until the custard is set (it should jiggle slightly in the center).
Step 4: Chill and Serve
- Let the custard cool at room temperature, then refrigerate for at least 4 hours.
- Before serving, sprinkle the top with chopped nuts for added texture and flavor.