Preheat oven to 300 degrees fahrenheit.
Place sugar and 6 tablespoons of water in the bottom of a angel food cake pan and caramelize by holding over the stovetop burner on a low flame, moving frequently to avoid burning.
Combine the rest of ingredients in a blender and mix until completely combined. Pour into angel food cake pan on top of caramel, place in a water bath, and bake for 40 minutes.
Remove from the oven and allow to cool to room temperature on the countertop. Cover with plastic wrap and place in the refrigerator overnight or until thoroughly chilled.
Just before serving, run a butter knife around the perimeter of the custard. Place a plate over the pan and flip to invert onto the plate.