Ingredients:

For the caramel:

• 70 g sugar (about ⅓ cup)

• 20 ml water (about 1 ½ tablespoons)

• 15 ml hot water (about 1 tablespoon), to thin the caramel

For the custard mixture:

• 4 whole eggs

• 2 egg yolks

• 70 g sugar (about ⅓ cup)

• 430 ml milk (about 1 ¾ cups)

• 1 teaspoon vanilla extract

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