- 1/3 cup organic sugar
- 3 tbsp. water
- 1 can organic sweetened condensed milk
- 1 cup whole milk, from grass-fed cows
- 2 eggs, beaten
- 1 tsp. vanilla
- Pinch of sea salt
Preheat oven to 350.
On the stove top, combine sugar and water in a sauce pan on medium heat. Swirl the pan until sugar dissolves. Continue cooking until sugar water turns amber.
Pour equal portions of heated sugar liquid into 4-6 ramekins. This liquid is VERY hot! Do not be tempted to lick the spoon – it will burn your tongue.
Gently combine condensed milk, whole milk, eggs, vanilla and sea salt.
Pour milk and egg mixture into the ramekins.
Place ramekins into a baking pan. Add water into the pan (enough to go halfway up the ramekins) – this is called a water bath.
Place in the oven (uncovered) and bake for 50 minutes.
Remove from oven, dust with cinnamon and let cool.
Chill in the refrigerator overnight.
When ready to serve, loosen the custard by using a butter knife around the edges.
Turn upside down onto a plate and enjoy!