My favourite childhood memories, my grandma always made this dessert when we had guests. This is her recipe – I found it written on a piece of paper after she died and it’s a recipe I’ll be cherishing for many, many years to come.
- 6 eggs
- 300 g sugar
- 1 liter milk
- vanilla essence/sugar
Put the milk in a pot and let it simmer on very low heat. In the mean time, beat the eggs fluffy together with the vanilla essence/sugar. Add the eggs to the milk and let it simmer for about 5 minutes while stirring. In a pan, melt the sugar.
I normally make little servings, so I divide the melted sugar in 6 individual forms. If do not have small forms, use a pot, 25 cm in diameter. Turn around the forms/pot to cover the walls and the bottom with the melted sugar. You have to be fast or the sugar will harden and it won’t be easy to work with it. When this is done, pour the milk in the forms/pot.
Preheat the oven to 120 ℃. Put the forms/pot in a larger pot filled with water (bain marie) and bake for about 1 ½ hours until the surface is golden brown. Try with a toothpick to see if the cream is cooked all the way through.
Let it cool and then refrigerate for a few hours. This cream has to be served cool. If you made it in a pot you can try to put a deep plate on top of the pot and turn it over. Make sure that you have enough place for the caramelized liquid. Serve and enjoy!