Milk custard with rough bindweed fruit

Preparation

Step 1:
First make the caramel. In a small pot or pan, put the cup of sugar and ½ cup of water over minimum heat. Wait for it to boil. The caramel will be done when it reaches a golden color. Turn off and pour it in an 8 x 12-inch loaf pan, approximately 2.5 inches tall. Set aside.

Step 2:
Whisk the eggs with sugar, add the milk, vanilla, and rough bindweed fruit, mix all the ingredients thoroughly.

Step 3:
Preheat the oven to high temperature. Then pour the mixture into the loaf pan with caramel.

Step 4:
Bake for 30 to 40 minutes. At medium-high heat. Take the milk custard out of the oven once it has cooled down a bit (so that it will not collapse). Serve one square per serving and decorate with rough bindweed.

This dessert has 318 kcal per serving.