My dad's favorite dessert: Sweetened Condensed Milk Custard

Although we still are counting calories at home, I’ll take a break from the healthy/low fat posts and show you my dad’s favorite dessert: sweetened condensed milk custard.

Last Saturday we celebrated his 59th birthday and I cooked and baked for the party. Unfortunately, I didn’t get good photos of the food – not even of the cake. I think everything was OK, because there was nothing left. :)

This custard is extremely popular here in Brazil and loved by many of us. As fattening as it looks (and is), you should give it a try – I just ask you not to put the blame on me once you get hooked.

Sweetened Condensed Milk Custard

Caramel:
160g caster sugar
100ml boiling water

Custard:
1 can sweetened condensed milk (395g)
2 cans of whole milk – use the condensed milk can to measure the milk amount
3 eggs
½ teaspoon vanilla extract

Pre-heat the oven to 200ºC/390ºF.

For the caramel: place the sugar in a saucepan over medium heat and cook until it begins to melt. Using a wooden spoon, stir it from time to time to make sure the melting process is even.
When the sugar turns into a dark brown syrup, add the water – carefully not to get burned – and cook it until there are no more sugar lumps.
Remove from heat and pour this caramel inside a 19cm ring pan, coating the sides well.
Set aside.

For the custard: place all the ingredients in a blender and blend for a couple of minutes. Pour the mixture into the prepared pan. Cover it with foil.
Place the prepared pan inside another pan and pour hot water until it comes half way the ring pan. Bake for 1 hour and 30 minutes or until a skewer/small knife inserted comes out clean
Leave it to cool then refrigerate for at least 6 hours.
Unmold and serve.

Serves 10.