Irresistible Custard with Dreamy Texture in a Jar

Prepare the caramel sauce: place the granulated sugar and half of the water (60 ml) in the saucepan.

Turn on the heat (initially on medium-high) and let the sugar melt and caramelize without stirring with a spoon, only swirling the pan if necessary, until it reaches the desired caramel color.

When the caramel is ready, carefully add the remaining reserved water (60 ml) over low heat, and let it cook until fully incorporated.

Turn off the heat for the caramel sauce and let it cool slightly.

In heat-resistant jars (that can go from freezer to microwave, such as 140 ml jars), distribute a portion of the caramel sauce into each one.

In the blender, add the sweetened condensed milk, milk, eggs, and cornstarch.

Blend the custard mixture in the blender for about 2 to 3 minutes until all ingredients are well incorporated.

Carefully pour the custard mixture over the already firm caramel in the jars and cover each one with aluminum foil.

Place the jars in an oven preheated to 350ºF (180ºC) and bake in a water bath. Add hot water to the baking pan, covering about one finger-width (about 1 cm) of the jar's height.

Bake the custard for approximately 1 hour to 1 hour and a half, or until firm. (The time may be longer than usual because plastic/jars do not conduct heat as well as aluminum pans).

Remove the jars from the oven, discard the water from the water bath, and place them in the refrigerator to cool and set completely before consuming.