Cremitas de Leche with Caramel

In a medium saucepan over medium heat, combine the white sugar and water. Stir gently until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 8-10 minutes. Remove from heat immediately.

Carefully pour the hot caramel into six 4-ounce ramekins, tilting to coat the bottoms evenly. Set aside to cool and harden.

In a large mixing bowl, whisk together the condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth and well combined. Do not overmix to avoid bubbles.

Pour the custard mixture evenly into the prepared ramekins over the hardened caramel.

Place the ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins, being careful not to splatter water into the custards.

Bake in a preheated 350°F (175°C) oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. Remove from the water bath and let cool on a wire rack.

Refrigerate the custards for at least 3 hours or overnight to fully set.

To serve, run a knife around the edge of each ramekin and invert onto a serving plate. The caramel will flow over the custard. Serve chilled.