How to make
In the casserole, I put 1/2 cup of sugar with 1 tbsp. of water and put it on the stove to caramelize.
I poured the finished caramel into the bundt pan and carefully spread it all over the pan and let it cool.
I warmed the milk on the stove, beat the eggs with the sugar and added the warm, not boiling milk in a thin stream.
I added essence and strained through a strainer directly into the bundt pan, which I previously placed in a pan with a larger diameter to pour water.
I poured lukewarm water, not hot, into the pan - about 1.7 L.
I baked the Crème Caramel in a preheated oven at 300°F (150°C) for an hour and a half.
I took it out and let it cool down well and put it in the fridge.
The Cream Caramel in Bundt Pan should be left in the fridge for at least a few hours.