- * 50 ml (1.7 fl oz) cold water
- * 150 g (5 oz) sugar
- * 50 ml (1.7 fl oz) hot water
- 500 ml (17 fl oz) milk
- 1 drop vanilla essence
- 4 eggs
- 100 g (3.5 oz) sugar
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- 1. Boil cold water and 150 g (5 oz) sugar until brown and add hot water.
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- 2. Put the caramel to 6 cups.
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- 3. Warm milk until almost boiled. Preheat oven 150-160 °C (300-320 °F).
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- 4. Mix eggs, rest of sugar and vanilla essence. Add the milk slowly and mix in the same time.
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- 5. Strain it and pour to the cups.
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- 6. Put the cups on a baking pan and pour boiled water to the baking pan until 1/2-1/3, like foot-bath. Put it in oven for 20-25 minutes.
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- 7. Leave the cups until cold and put it in refredge.