Caramel Custard

• 1 13.4-ounce can of dulce de leche
• 6 large eggs
• 2 cups milk
• Pinch of salt
• Sprinkling of nutmeg or cinnamon (optional)

1. Preheat the oven to 350.
2. Arrange ten 4-ounce or seven 6-ounce custard cups in a baking pan(s) at least 2 inches deep.
3. Bring a teakettle of water to boil.
4. In a blender or with an electric mixer, beat the dulce de leche, eggs, milk, and salt until smooth and evenly colored (about 10 seconds in a blender, or 1 or 2 minutes with a mixer).
5. Pour into the custard cups.
6. Sprinkle with nutmeg or cinnamon.
7. When the water boils, pour it into the baking pan to come three-quarters of the way up the sides of the custard cups.
8. Carefully place the baking pan in the oven and bake the custards for about 35 minutes, until a knife inserted in the center of a custard comes out clean.
9. Remove the custards from the water bath so they wont continue to cook.
10. Serve warm, at room temperature, or chilled.
11. This custard is a perfect end to a Mexican, Latin American, or Caribbean-style meal, such as Nachos Grandes (page 63), Black Beans with Pickled Red Onions (page 58), or West Indian Red Beans & Coconut Rice (page 69).

leche, eggs, milk, salt, sprinkling of nutmeg

Taken from www.epicurious.com/recipes/food/views/caramel-custard-377231 (may not work)