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1
To prepare the creme caramel, preheat the oven to 150-160C.
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2
Place the milk in a medium saucepan and bring it to a boil with the vanilla bean, then turn off the heat and let the milk cool.
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3
Beat the eggs with 120 grams of sugar until the mixture is foamy.
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4
Butter the mold or the individual molds, and pour the remaining 30 grams of caramelized sugar inside.
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5
Put the milk through a sieve and add it to the egg mixture then pour the cream in the mold.
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6
Place the mold or molds in a pan with water and cover with aluminum foil, with a few holes for the steam to be released.
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7
Bake until firm.
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8
Remove the creme caramel from the oven and allow it to cool completely before removing it from the mold.
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9
Serve chilled.
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10
To prepare the caramel, pour the sugar in a heavy bottom saucepan and cook on high heat, stirring continually with a wooden spoon.
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11
As soon as the sugar begins to crystallize, lower the heat and continue stirring. After one or two minutes the sugar begins to become colored, lower the heat to the minimum. It may be necessary to remove the saucepan from the heat while stirring, then returning it and repeating this until the sugar has caramelized and is ready to be used.
