Brazilian Crème Caramel

Almost every cuisine has its version of crème caramel, but what makes the Brazilian take so special is the use of sweetened condensed milk, lending a smooth, silky and velvety texture to the dish. In the traditional recipe, only milk is used, but I add a little double cream and extra yolks to expand upon the velvety texture that I like so much. As easy a recipe as crème caramel is, I often see them baked too long or perforated with unsightly holes. With this recipe, the result is an entire