6 eggs
1 tablespoon of vanilla essence
393g of condensed milk (1 can)
400g evaporated milk (1 can)

For the caramel:

150g sugar (3/4 cup)
125ml of hot water (1/2 cup)


1. In a blender place the eggs, vanilla essence, condensed milk and evaporated milk.

2. Blend for 2 minutes and reserve.

3. In a pan place the sugar and mix until you get a caramel color. Then add the hot water and mix.

4. Place the caramel in the cupcake mold and then pour the preparation.

5. Cover with aluminum foil and place in a bain-marie. Preheated oven at 170 °C for 45 minutes.

6. While warm, spatula around edges.

7. Unmold and serve

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