Ingredients:
6 eggs
1 tbsp vanilla essence
393g condensed milk (1 can)
400g evaporated milk (1 can)
For the caramel:
150g sugar (3/4 cup)
125ml hot water (1/2 cup)
Preparation:

1. In a blender, place the eggs, vanilla essence, condensed milk and evaporated milk.
2. Blend for 2 minutes and set aside.
3. In a pan, place the sugar and mix until you get a caramel color. Then add the hot water and mix.
4. Place the caramel in the cupcake mold and then pour the mixture.
5. Cover with aluminum foil and place in a water bath. Preheated oven at 170 °C for 45 minutes.
6. While it is warm, run the spatula around the edges.
7. Unmold and serve