Prepare a caramel by putting the sugar and the indicated amount of water in a pot over medium-high heat, stirring every now and then for 10-15 minutes until obtaining a golden caramel. Pour the preparation on the base of a baking pan and set aside.
Separately, put the condensed milk and evaporated milk in a bowl, add the yolks, full eggs and vanilla extract. Beat gently until all the ingredients are well combined, slowly so as not to make bubbles.
Strain the mixture three times to remove the egg residues. Pour the preparation in the reserved baking pan.
Put the baking pan inside a loaf pan with moderately tall walls and pour cold water up to the exterior half of the mold.
Bake at medium temperature of 320°F for 1.20 minutes until set. Remember that the water for the bain-marie in the loaf pan should not boil. If this happens, pour cold water or a few ice cubes to regulate the temperature.
Once the preparation is ready, take out of the oven and allow to cool.
Leave in the fridge overnight. When serving, unmold carefully and coat with its own caramel sauce.
To finish, decorate with physalis or berries of your choice.
