For the caramel

• 200 g white sugar (1 cup)
• 60 ml water (¼ cup)

For the custard

• 400 ml evaporated milk (1 large can)
• 400 g sweetened condensed milk (1 can)
• 5 large eggs
• 5 ml vanilla extract (1 teaspoon)
• 1 g salt (¼ teaspoon)