We start by making the caramel sauce that will line pans. Combine 2 cups sugar with 1/2 cup of water.
Cook on med-high heat, stirring occasionally until it boils. G-Ma Nani says it's important to NOT touch after it starts to boil.
While sugar boils combine 6 egg yolks with 6 full eggs. Nani will leave the remaining egg whites for some melts-in-your-mouth Merengue bites later.
Whip up those eggs, and while mixing add 1.5 cups of Sugar.
Now add in 2 cups of whole milk (we used half 'n half, which should work too). Add 2 cups of whipping cream. Add 2 Tablespoons of Vanilla. G-Ma Nani just eyeballs it.
She likes to mix this up a bit slower to not get it too "airy", remember we are making a custard which shouldn't be bubbly.
Check out your sugar again. It should be boiling for a while now. Once it is a beautiful amber color you are ready for the next step.
Pour the mixture in to line the bread pans. You will pick up the pans and swirl them around to get the sugar up the sides. Doesn't have to be all the way up.
Now that the sugar has hardened and cooled slightly, pour the custard into the bread pans.
Now it is time for the "Baño Maria": Fill a large casserole dish about half way with water.
Now, get super happy like me, and put the two bread pans in the water and bake at 300 degrees for an hour or so.
Nani says, "you just have to keep looking at it and jiggling it to see if it has setup" At this point the room is starting to smell like Mmmm.
Once it is ready and looking like this, pull it out and let it cool off a wee bit.
Flip it over so all the good juices are on top. Sometimes Nani splashes herself in the face.
Then you eat it. Best chilled and good with whipped cream and berries of choice.
- 2.0c Sugar
- 1/2c Water
- 12.0 Eggs
- 2.0c Whole Milk
- 2.0c Whipping Cream
- 2.0Tbsp Vanilla
- 2.0 Bread Pans
- 1.0 Water bath
- 1/2c Sugar