Note: For best texture, use room-temperature eggs—they blend more smoothly and reduce risk of curdling.
Instructions
1. Prep & Preheat
Preheat your oven to 325°F (165°C).
Set out either:
Six 6-oz ramekins, or
One 2-quart baking dish (like a deep pie or casserole dish)
Place your chosen dish(es) in a large roasting pan with high sides—this will hold the water bath.
2. Make the Custard Base
In a large heatproof bowl (glass or metal), whisk together the sweetened condensed milk and hot water until smooth and well combined. Set aside to cool slightly.
In a separate bowl, beat the eggs with a whisk or hand mixer until pale, light, and slightly fluffy—about 2–3 minutes.
3. Temper the Eggs
Slowly pour about ½ cup of the warm milk mixture into the beaten eggs while whisking constantly. This “tempering” step prevents the eggs from scrambling when combined with the hot liquid.
Gradually whisk the tempered egg mixture back into the remaining milk mixture. Stir in the vanilla extract and salt until fully incorporated.
