Spanish Custard

1. 1

   Boil sugar in a little water to caramelize in the pan to be used to bake custard.

2. 2

   Set aside to cool.

3. 3

   Empty condensed milk into large mixing bowl.

4. 4

   With electric mixer, beat milk for 30 seconds.

5. 5

   Then add eggs, one at a time, beating 30 seconds after each addition.

6. 6

   Fill empty cans with milk and vanilla.

7. 7

   Pour milk slowly into mixture and blend well.

8. 8

   Transfer to caramelized pan. Place in a shallow pan of hot water and bake 45 minutes at 400u00b0 or 1 hour at 350u00b0.

9. 9

   If top browns too quickly, cover with foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.