Baked Milky Custard Dessert

Step 1: Preheat Oven

Preheat the oven to 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for 5 minutes.

Step 2: Combine Ingredients

In a bowl, crack 2 eggs. Add 200 ml of fresh milk or evaporated milk (full cream milk is recommended). Add 1 teaspoon of sugar.

Step 3: Mix and Sift

Whisk the mixture very well until all ingredients are combined. Sift the entire mixture through a strainer into another bowl to ensure a smooth custard.

Step 4: Transfer to Ramekin

Pour the sifted milk mixture into an oven-proof ramekin.

Step 5: Bake the Custard

Bake the custard in the preheated oven at 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for 20 minutes.

Step 6: Caramelize Topping

After baking, remove the custard from the oven. Sprinkle 1 tablespoon of sugar evenly over the top of the custard. Return it to the oven and broil at 200°C (≈390°F) (approximately 390°F) (390°F (≈200°C) (approximately 200°C)) on the upper rack until the sugar melts and caramelizes, forming a golden-brown crust. This usually takes 1-3 minutes; monitor closely to prevent burning.

Step 7: Cool and Serve

Allow the baked milky custard to cool down completely at room temperature, then chill it in the refrigerator. It is best served chilled.

• Full cream milk is recommended for a richer taste.

• Sifting the mixture ensures a smooth and velvety custard texture.

• For caramelizing the sugar, a blow torch can be used for more precise control and to prevent burning the custard.

• Best served chilled after cooling down completely.