How to make
Put the sugar for the caramel in a saucepan and melt it. Add the water and shake until the caramel is completely dissolved. Distribute it on the bottom of the cups.
Break the eggs into a bowl and beat them with a wire whisk. Add the sugar and milk. Stir until the sugar dissolves. Pour the mixture into the cups with the prepared caramel, by leaving a little space for the cake mixture.
In a bowl, beat the egg and sugar with a mixer until you have a fluffy mixture. Add the flour, while stirring constantly.
Add the Baileys and turn it off after a few minutes. Distribute the incredible cream caramel into the cups.
Put them in a baking pan filled with water. Bake them in a water bath at 160 degrees for about an hour.
Take them out, let them cool and serve the Japanese cream caramel cold.
For the lovers of cream caramel, here is an option for a classic cream caramel.
