Creme Caramel

Instructions

1. First, let's make the caramel that will be distributed into the bowls: Melt 1 cup of sugar in a saucepan over medium heat, stirring constantly.
2. When the sugar starts to liquefy, reduce the heat.
3. Turn off the heat before the color gets too dark.
4. Distribute the liquid sugar into heatproof bowls, 1 tablespoon each. If you don't have suitable oven-safe bowls, you can use a baking dish.
5. Be careful, as the sugar will be very hot. You could burn yourself with the pot and sugar.
6. While the sugar sets (it sets very quickly), we will make the pudding.
7. Mix all the ingredients with a whisk and turn on the stove.
8. Vanilla should be added just before removing from the stove. You can use 1 packet, but I used 2.
9. Cook the pudding, stirring constantly to prevent it from sticking to the bottom; distribute it over the set caramel in the bowls. As you can see in the photos, I didn't fill them up completely, so the portions were small. I recommend filling them completely.
10. The desserts should rest for at least 6-8 hours. During this time, the burnt sugar will dissolve and become liquid, making it easy to flip over.
11. If you made it in a baking dish, you can cut it into squares to serve. Enjoy!