Preparation

For the caramel, melt the sugar, moistened in water, over a low heat, moving the container without adding a spoon. We pour into the ring mold and cover the bottom and the walls of the mold.
We prepare the cream by mixing the eggs without beating them, we combine with both milk, water and vanilla, then we pour into the caramel mold and take to a moderate oven between 180 to 200º, in a water bath for 45 minutes, or until when you insert a stick it comes out dry .
if you wish, you can place thin slices of apple in the bottom of the caramel mold, add lemon or orange zest.

Ingredients

  • for the caramel:
  • eight tablespoons of sugar
  • three tablespoons of water
  • for the cream:
  • a jar of evaporated milk
  • a jar of condensed milk
  • half jar of water
  • six eggs
  • a teaspoon of vanilla essence