Boil the milk and sugar together until the sugar is completely dissolved, set aside and allow to cool.

Boil the water in a large pot. Put a small saucepan/heatproof bowl/mould in the pot.

Caramelize the sugar in a steel pan and pour into the saucepan/bowl/mould that is placed in the pot.

Whisk three egg yolks and two whole eggs and add them to the warm milk with sugar, tempering for around 2 minutes.

Pour the mixture into the saucepan/bowl/mould, on top of the caramel.

Put the saucepan/bowl/mould back into the large pot of boiling water and cover the saucepan/bowl/mould with aluminium foil to prevent the ingress of water, and place a tight-fitting lid on the large pot.

Cook for around 1 hour.

When the cooked “kaymaçina” has cooled, allow it to rest in the refrigerator for 2 hours.

Portion as you wish after turning it out onto a tray.

Serve it with ground almonds or pistachios.