How to make
Put half of the milk in a pot - 2 1/2 cups (500 ml). Add the sugar and put it on the stove until it melts.
Beat the eggs with a wire whisk. Add the remaining milk and vanilla. Pour a thin stream of warmed milk and stir.
Melt the sugar for the caramel in a saucepan, while being careful not to burn it. Arrange your creme caramel cups in a baking pan next to each other.
Put the caramel on the bottom and pour the egg mixture on top. Pour cold water and put in a non preheated oven.
Bake them at 320°F (160 degrees) for 1.5-2 hours and occasionally put ice cubes in the water.
The secret of a successful creme caramel is that the water should not boil at any point.
Turn off the oven and leave the creme caramel inside. Wait for it to cool completely, then put it in the fridge to set.
