Creme Caramela

Heat the milk in a saucepan over medium heat until steaming but not boiling, about 5-7 minutes, then remove from heat and let cool slightly.

In a small saucepan, combine 3/4 cup of sugar with 3 tablespoons of water over medium heat, stirring until the sugar dissolves completely and turns amber in color, about 5-7 minutes.

Quickly pour the caramel into a round baking dish or individual ramekins, tilting to coat the bottom evenly, then set aside to cool and harden.

Crack the 8 eggs into a large bowl and beat well until fully combined and slightly frothy.

Gradually pour the cooled milk into the beaten eggs while whisking constantly to combine smoothly, then add the remaining 1/4 cup sugar and the vanilla extract (or banana extract), whisking until well blended.

Strain the custard mixture through a fine-mesh sieve to remove any lumps, pressing gently with a spoon.

Pour the strained custard over the caramel in the prepared baking dish, then dot the top with small pieces of butter.

Place the baking dish in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish to create a water bath.

Bake in a preheated 325°F (160°C) oven for 40 minutes, until the custard is set but still slightly jiggly in the center.

Remove from the oven and water bath, then cool to room temperature, about 30 minutes.

Refrigerate for at least 4 hours or overnight until completely chilled.

To serve, run a thin knife around the edges of the dish and invert onto a serving plate so the caramel sauce flows over the custard.