How to make
Caramelize the sugar directly in the cake form and leave it to cool.
Beat the eggs with the sugar in a bowl using a mixer. Add the milk and vanilla. Pour the mixture into the cake form with the now-cooled caramel.
Place it in a larger tray containing cold water and bake in a water bath for 1 hour at 310°F (155 °C).
Leave the creme caramel to cool without taking it out of the tray with the water, then move it to the fridge and leave overnight.
The next day, invert into a large plate and serve with a scoop of ice cream or cream.
