3. Meanwhile, to make the custard, lightly beat the
eggs in a medium sized bowl. Add the condensed milk and full-cream milk and stir to combine. Pour into the tin.
4. Place the tin in a deep baking tray and pour enough hot water into the tray to come halfway up the side of the tin. Bake in the oven for 90 minutes, or until the custard has set. It should be just firm to the touch.
5. Remove the tray from the oven. Carefully remove the tin and set aside for 20 minutes to cool slightly, then refrigerate until completely cool.
To serve, run a knife around the edge of the creme caramel, dip the base of the tin into a bowl of hot water for 15 seconds and invert onto a serving plate.