from the kitchen of Chef Chris
16 4-oz tins
| Amount | Unit | Ingredients |
| 7 | each | Large eggs |
| 1 | pinch | Salt |
| 1 | Tsp | Vanilla |
| 1½ | Can | Evaporated milk |
| 1 | Can | Condensed milk |
| ½ | C | Sugar |
| 1 | C | Sugar |
| 16 | 4oz tins/ramekins |
- CARAMEL: In a heavy saute pan under medium heat add 1 cup white sugar. Cook and stir sugar over medium heat until melted and golden. Quickly pour 1 Tbsp caramel into each tin turning to coat the bottom.
- CUSTARD: Pour eggs salt and vanilla into a blender and mix for 15-20 seconds. Add evaporated milk, condensed milk and ½ cup sugar and blend for 30 seconds or until smooth. Pour 3.5oz of custard into tins. Place on a sheet tray in a water bath and bake in a conventional oven at 325 for 50-60 minutes.
 | Chef Chris Zambito: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” |