How to make
For the caramel, place the sugar and water in a deep pan.
Cook over medium heat, until the mixture turns amber (do not stir).
Carefully spread the caramel over the bottom and sides of heat resistant bowls.
For the egg custard, beat the eggs along with the sugar in a bowl (the eggs must be at room temperature).
Pour the condensed and warmed milk, flavored with vanilla. Carefully mix them with a mixer.
Strain the mixture and divide it into bowls.
Place the Crème Caramel cups in a deep baking pan.
Fill the baking pan halfway with water.
The cream is placed in the oven, which should not be preheated. Bake slowly at 270°F (130°C), by being careful not to boil the water in the baking pan. If this happens, add cold water.
Take the crème caramel out of the oven and let it cool to room temperature, then refrigerate the perfect crème caramel with condensed milk.
