Ingredients
1 (14 oz) can sweetened condensed milk
4 cups hot water
6 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
Nutmeg (for garnish)
🍽 Equipment Needed
Mixing bowls
Whisk or electric mixer
Ramekins or 2-quart baking dish
Roasting/baking pan with high sides
Measuring spoons and cups
👨🍳 Instructions
Preheat Oven
Preheat your oven to 325°F (165°C).
Make the Custard Base
In a large bowl, whisk together sweetened condensed milk and hot water until fully blended.
Temper the Eggs
In another bowl, beat the eggs until light and fluffy. Add a few tablespoons of the hot milk mixture to the eggs slowly while whisking—this tempers the eggs so they don’t scramble. Gradually combine the rest.
Add Flavor
Stir in vanilla extract and salt. Mix until smooth.
Prepare to Bake
Pour the custard mixture into individual ramekins or a 2-quart baking dish. Place the ramekins or dish into a large baking pan.
Water Bath (Bain-Marie)
Pour hot water into the baking pan, filling it until it reaches halfway up the sides of the ramekins or dish.
Bake
Ramekins: Bake for 1 hour or until a knife inserted in the center comes out clean.
Large baking dish: Bake for 1 hour 40 minutes.
Cool & Serve
Let cool for at least 1 hour before serving. Garnish with nutmeg. Serve warm or chilled.
❄️ Storage Tips
Refrigerator: Store covered in the fridge for up to 4 days.
Freezing: Not recommended — the texture of custard becomes watery when thawed.
Reheat: Gently reheat in the microwave in 10–15 second intervals if serving warm.
