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Ingredients
- 1 tablespoon water
- ¼ cup white sugar
- 1 tablespoon hot water, or as needed
- 1 cup milk
- 5 tbsp white sugar
- 2 eggs, beaten
Method
Preheat oven to 175°C.
Mix 1 tablespoon water into ¼ cup sugar in a heavy saucepan over medium heat.
Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about five minutes.
Do not stir.
Remove from heat and let boiling subside.
Carefully stir one tablespoon hot water into caramel syrup.
Whisk milk and five tablespoons sugar in another saucepan over low heat; heat just until warmed and sugar has dissolved.
Remove from heat and whisk eggs into milk mixture.
Pour caramel syrup into an 8x8-inch baking dish and then pour the egg-milk mixture over syrup.
Place pan into a larger baking dish and pour enough water into outer pan to reach about 1cm up the sides of the inner pan.
Bake in the preheated oven until custard has set, about 45 minutes.
Let cool for 10 minutes; chill in refrigerator before serving.