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Export 4 ingredients for grocery delivery
Step 1
Preheat oven to 350°F (180°C).
Step 2
Mix together all eggs and yolks, sugar, and vanilla in a mixing bowl until well blended.
Step 3
Heat milk in a medium saucepan over medium-high heat until hot.
Step 4
Pour hot milk slowly into egg mixture, stirring continuously.
Step 5
Make caramel sauce: Heat sugar and water in a small saucepan over medium heat, swirling pan frequently, until mixture begins to turn light nut color; watch carefully because it will turn very quickly.
Step 6
Pour caramel sauce immediately into an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking pan, swirling it around to coat bottom. It is okay if the pan is not completely coated.
Step 7
Pour egg mixture through a strainer into baking pan.
Step 8
Place pan into a larger baking pan with 1-inch (2.5-cm) sides. Fill larger pan halfway with water to create water bath.
Step 9
Bake 1½ hours or until firm to the touch. Let cool at room temperature and serve, or refrigerate for a firmer custard.
Step 10
VARIATION
Step 11
Coconut custard with rum: Instead of 4 cups (1 L) milk, use 2 cups (500 ml) coconut milk and 2 cups (500 ml) milk, and use 1 tablespoon dark rum instead of vanilla extract.
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