Quesillo

Instructions

Pre-heat your oven to 160 celcius with a sizeable sheetpan with about 2 inch sides. In a saucepan, add your sugar and a few tablespoons of water and bring to a boil. Once the boiling slows down, the sugar will start to caramelize, continue until you get an orange/amber color. Once ready, immediately pour into your pyrex dish (~1.5 liter volume) and swirl until the bottom and the sides are coated in a thin layer of caramel. Allow to harden whilst making the custard base. Whisk together all of your remaining ingredients in a bowl untill the eggs and everything else is fully incorporated. Pour your custard base into your cooled pyrex dish and then place the dish in your sheetpan in the oven, fill the sheetpan with hot water to create a bain marie. Cook in your oven untill your custard is set, this means that when you insert a knife and slightly twist, it will create a clean break. Take out of the oven and allow to cool for two hours before cooling overnight in the fridge. To serve, flip onto a large enough plate and slice as you wish.