Step 1

Put half of the milk in a pot - 2 1/2 cups (500 ml). Add the sugar and put it on the stove until it melts.

Step 2

Beat the eggs with a wire whisk. Add the remaining milk and vanilla. Pour a thin stream of warmed milk and stir.

Step 3

Melt the sugar for the caramel in a saucepan, while being careful not to burn it. Arrange your creme caramel cups in a baking pan next to each other.

Step 4

Put the caramel on the bottom and pour the egg mixture on top. Pour cold water and put in a non preheated oven.

Step 5

Bake them at 320°F (160 degrees) for 1.5-2 hours and occasionally put ice cubes in the water.

Step 6

The secret of a successful creme caramel is that the water should not boil at any point.

Step 7

Turn off the oven and leave the creme caramel inside. Wait for it to cool completely, then put it in the fridge to set.