• ½ can condensed milk (200 g)
  • ¾ cup granulated white sugar
  • ½ cup milk
  • 1 cup heavy cream
  • 3 eggs
  • 2 tbsp vanilla extract
  • 7-8 fresh raspberries and mint leaves, to garnish


  • Pre-heat your oven to 180 degrees C.
  • In a non-stick pan, heat the sugar until it caramelizes and becomes golden-brown. Divide the caramelized sugar between 4 ramekins and swirl to quote the bottoms of the ramekins.
  • In a large bowl, beat condensed milk, heavy cream, vanilla extract, milk until well combined. Add eggs one at a time and beat well after each addition. Pour the mixture over the caramelized sugar.
  • Place the ramekins in a larger container and fill it with one-inch of water. Bake for 30-40 minutes or until set.
  • Garnish with fresh raspberries and mint leaves.

read the recipe on HERE