This recipe requires twelve 4 oz mason jars with lids.

Ingredients

Caramel

• 1½ cups white granular sugar
• ⅓/cup water

Custard

• 2 cups whole milk
• 1½ cups half & half
• ½ cup sweetened condensed milk
• ¾ cups white granular sugar
• 6 medium eggs plus two yolks
• 2 oz Liquor 43, Gran Gala, Cointreau or orange curacao

Directions

Clean and arrange twelve 4 oz mason jars on a work surface.

In a light colored pan, combine sugar and water and heat over high heat, stirring frequently. The sugar will melt and boil. Continue heating and stirring until the liquid starts to caramelize and turn amber. Do not scorch or overheat. When the liquid turns amber colored, immediately remove from heat. Working quickly, distribute the liquid among the mason jars and then immediately roll the liquid around the side of each jar before it sets. Set jars aside to cool.

In a large mixing bowl, combine milk, half and half, condensed milk and sugar. Beat with a wire whisk until the sugar dissolves.

In a separate bowl, beat eggs and egg yolks until well combined. Add eggs to the milk mixture and combine well, whisking away any egg clots. Add orange curacao.

Distribute the custard among the mason jars and seal loosely to allow steam to escape during cooking.

Preheat a water bath to 185°F. Transfer jars into the bath and allow to cook undisturbed for 1 hour.

After 1 hour, transfer jars to an ice bath to halt cooking, and refrigerate 1 hour or overnight. Store up to 2 weeks sealed in individual jars.

To serve, allow jars to warm slightly. Unseal a jar and use a knife or spatula to separate the custard from the jar. Upend the jar over a plate and use the knife or spatula to gently break the vacuum holding the custard in the jar. The custard should pop out, and the caramel sauce will drizzle over the custard.