INGREDIENTS
5 eggs
200 ml condensed milk
2 cups water
500 g sugar
250 ml water
1 teaspoon vanilla essence
STEP BY STEP
Place the eggs, condensed milk, and vanilla essence in a bowl. Beat until airy.
In a skillet over low heat, gradually add the sugar and water, always in a 2:1 ratio, until both components are used up and the mixture thickens (it will change from a thick “syrup” to a darker hue). The ideal point for the caramel is when it has a light color (like honey). If it becomes too dark, it may taste bitter.
Preheat the Kamado Argentino to a high heat of 200°C.
Spread the caramel evenly over the mold to act as a release agent. Pour the contents of the bowl into the mold and place it in a water bath in the Kamado.
Bake for 50 minutes at 180°C / 200°C.
Remove, let cool, and unmold.