How to make
If the milk is homemade, first put it in a pot and boil it. Take it off the heat and add the sugar and vanilla and stir to dissolve all the sugar.
If the milk is already pre-boiled or bought from the store, put it in a pot or in a suitable container and heat it up. Then add the sugar and vanilla to it and stir until the sugar dissolves.
Take the eggs and beat them well in a bowl. When the milk has cooled enough and has become lukewarm, pour the eggs in it a little at a time and stir constantly.
Careful not to create lumps. For this purpose, both the milk and the eggs should be of almost the same temperature and the eggs should be added slowly to the milk, by stirring constantly.
After we have done that, we take the cups, put a spoon and a half or two (it depends on the cups) of sugar in each cup. Put it on the stove and wait for the sugar to caramelize. That's what we do with every cup. We remove the cups and put them directly in the baking tray.
If you don't want the caramel to be too dark and bitter, you can add a few drops of water to the sugar so you can control it better and to your taste.
After all the cups are ready, pour the milk with the sugar and vanilla into them.
Add about a finger of water into the baking tray at the sides and put the homemade crème caramel into a preheated oven.
My homemade crème caramel is baked on low heat.
