Italian Creme Caramel

INGREDIENTS

(For 8 people)

• – 1 lt . milk

• – 1 vanilla pod

• – 5 cl water

• – 200 gr. sugar

• – 6 whole eggs

• – 250 gr. Powdered sugar

MAKING THE CREAM CARAMEL

1. Pour the milk into a saucepan with the vanilla pod cut in half length-wise and bring slowly to a boil.

2. Pour the water into a saucepan with the sugar and bring to a boil over low heat , stirring constantly .

3. When the caramel turns light brown turn off the heat and pour the caramel into the molds .

4. Level the caramel into the molds until it is warm.

5. Break the eggs into a bowl.

6. Add the powdered sugar to rain.

7. Whisk the eggs and sugar with a whisk.

8. After the milk has boiled remove the pod and strain it to remove the vanilla seeds .

9. Combine the warm milk to the egg mixture .

10. Put the ramekins in a baking dish and fill it with boiling water up to a third of the molds .

11. Bake at 180 degrees for 25-30 minutes until the cream is frozen solid .

12. Put the ramekins in the refrigerator for at least 4 hours.

13. Before serving off the cream from the mold with a knife and “ribaltalo” helping you on a plate.