Crème Caramel

The quantities given are for six molds with a capacity of 16 cl each

Prepare the caramel

Heat the sugar in a saucepan

When it begins to melt, start stirring it with a wooden spoon

You should stir slowly and continuously

When the sugar has completely dissolved, add the water all at once, mix, then pour a little of the prepared caramel into each of the six molds that you have lightly oiled

Any leftover caramel can be reheated with a little water and served separately as a sauce

Prepare the custard

Bring the milk to a boil in a saucepan together with the inside of the vanilla pod

In a bowl, work the yolks and the whole eggs with the sugar until you obtain a soft, homogeneous mixture but not whipped

Add the milk little by little, stirring to blend everything well

Pass the custard through a sieve, distribute it among the molds, and place them in a baking pan filled with water

Bake the crème caramels in a bain-marie in a preheated oven (180°C) for 20 minutes; the water temperature should be 80°C

After the indicated time, let the desserts cool in the molds