Preparation:
- In a blender, combine the eggs, vanilla essence, condensed milk, and evaporated milk.
- Blend for 2 minutes and set aside.
- In a pan, melt the sugar until it turns into caramel. Add hot water and mix until well combined.
- Pour the caramel into the cupcake mold, then add the milk mixture.
- Cover with aluminum foil and place in a water bath. Preheat the oven to 170Β°C (338Β°F) and bake for 45 minutes.
- While itβs still warm, run a spatula around the edges to loosen.
- Unmold and serve.
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