Quesillo Venezolano

Ingredients: 

• 5 whole eggs
• 1 can of condensed milk (397g)
• 1 can of evaporated milk (410g)
• 1 tsp vanilla extract
• 1 tsp Rum Liqueur (optional)
• 100g sugar
• 3 tbsp water

Directions: 

1. In a pot, melt the sugar with the water and let simmer until golden brown in colour.
2. Pour the caramel into a deep 6 inch or 8 inch cake tin previously greased with butter.
3. Use a blender and blend all the remaining ingredients until smooth.
4. Pour everything into the cake tin. In a separate heat-resistant container, add some water to create a bain-marie. 
5. Cover the tin in foil to prevent it burning and bake for 1 hour and a half at 170°C.
6. Let cool, place in the fridge and enjoy once cold.