– 1 lt . milk
– 1 vanilla pod
– 5 cl water
– 200 gr. sugar
– 6 whole eggs
– 250 gr. Powdered sugar
MAKING THE CREAM CARAMEL
Pour the milk into a saucepan with the vanilla pod cut in half length-wise and bring slowly to a boil.
Pour the water into a saucepan with the sugar and bring to a boil over low heat , stirring constantly .
When the caramel turns light brown turn off the heat and pour the caramel into the molds .
Level the caramel into the molds until it is warm.
Break the eggs into a bowl.
Add the powdered sugar to rain.
Whisk the eggs and sugar with a whisk.
After the milk has boiled remove the pod and strain it to remove the vanilla seeds .
Combine the warm milk to the egg mixture .
Put the ramekins in a baking dish and fill it with boiling water up to a third of the molds .
Bake at 180 degrees for 25-30 minutes until the cream is frozen solid .
Put the ramekins in the refrigerator for at least 4 hours.
Before serving off the cream from the mold with a knife and “ribaltalo” helping you on a plate.
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