- 2 large eggs
- 6 egg yolks
- ¾ cup (175 g) granulated sugar
- ½ teaspoon vanilla extract
- 4 cups (1 L) whole milk
- 1/3 cup (90 g) granulated sugar
- 2 tablespoons water
- Preheat oven to 350°F (180°C).
- Mix together all eggs and yolks, sugar, and vanilla in a mixing bowl until well blended.
- Heat milk in a medium saucepan over medium-high heat until hot.
- Pour hot milk slowly into egg mixture, stirring continuously.
- 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.
- 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.
- Pour egg mixture through a strainer into baking pan.
- Place pan into a larger baking pan with 1-inch (2.5-cm) sides. Fill larger pan halfway with water to create water bath.
- Bake 1½ hours or until firm to the touch. Let cool at room temperature and serve, or refrigerate for a firmer custard.
- VARIATION
- 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.