Directions:
1. In a saucepan over medium heat, combine sugar and water. Cook without stirring until the sugar dissolves and turns into a golden amber caramel.
2. Quickly pour the caramel into a ring-shaped mold, tilting to coat the bottom evenly. Set aside to cool and harden.
3. Preheat oven to 350°F (175°C).
4. In a mixing bowl, whisk together eggs, whole milk, condensed milk, and vanilla extract until smooth.
5. Pour the custard mixture gently over the cooled caramel in the mold.
6. Place the mold in a larger baking pan and fill the pan with hot water halfway up the sides of the mold (water bath).
7. Bake for 50-60 minutes, or until the custard is set but still slightly jiggly in the center.
8. Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. To serve, run a thin knife around the edges and carefully invert onto a plate.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes + chilling time
Kcal: 260 kcal | Servings: 10 slices
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