The thing I like most about creme caramel, is that it is so easy and fool proof :)
Almost every recipe that you try on it will result in a delicious result, it will always be successful, no matter how many different recipes you follow.
After the exhausting holidays and post-holidays period, a little bit of comfort food will do well.
For this creme caramel, or burnt cream as it is also known, I used :
1 l cow's milk
about 300 gr sugar
vanilla (I like it with more vanilla)
Beat the eggs with about 100 gr of sugar, add the vanilla and the milk.
The only recommendation that I stick to is not to beat the eggs with a mixer, but to whisk them for not more than 2 minutes.
In a tin or cups burn sugar to make the caramel. Be careful because it doesn't have to actually burn, just to achieve this golden caramel color.
Wait several minutes to tighten and then pour on the milk and eggs mixture.
Put the tin and cups in the oven, in a roasting tin, half-filled with water, the so called - bain marie. Bake for one hour and a half on about 140 degrees, or until golden brown on top.
The next important thing is to be careful that the water in the roasting tin will not go boiling. If it is about to start, add more cold water.
Serve hot or cold. I prefer it cold.