Ingredients:

  • 200 g granulated sugar
  • 30 ml water
  • 397 g sweetened condensed milk (1 can, 14 oz)
  • 355 ml evaporated milk (1 can, 12 fl oz)
  • 240 ml whole milk
  • 200 g large eggs (about 4 eggs), at room temperature
  • 5 ml pure vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Combine the 200 g sugar and 30 ml water in a medium saucepan with light-colored sides. Cook over medium heat, without stirring, until the caramel turns light amber.
  3. Immediately pour the hot caramel into an 8-inch (20 cm) round quesillo mold or 2-quart (2 L) round metal mold, tilting to coat the bottom evenly. Let it set.
  4. In a blender or large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla. Blend or whisk until completely smooth.
  5. Pour the custard through a fine-mesh strainer into a bowl to remove any bits of egg and air bubbles.
  6. Pour the strained custard over the set caramel in the mold. Cover tightly with the lid or with aluminum foil.
  7. Place the covered mold in a large roasting pan or 9 x 13-inch (23 x 33 cm) baking dish. Pour hot water into the pan until it reaches halfway up the sides of the mold.
  8. Bake for about 50 minutes, until the custard is set around the edges with only a slight wobble in the center and reaches 160°F (71°C) internally.
  9. Remove the mold from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, until fully firm.
  10. Run a thin knife around the edge of the custard. Invert a serving plate over the mold, then flip so the quesillo and caramel sauce release onto the plate. Slice and serve.