Crème Caramel

Ingredients for 1 servings:

• 100 g sugar
• 2 tbsp water
• 6 eggs
• 100 g sugar
• 1 liter of milk
• 1 vanilla pod(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

For the caramel, boil 100g of sugar with 2 tablespoons of water in a pan until a hazelnut-brown caramel forms. Be careful, if it starts to brown, it will happen very quickly and if it’s too dark, the caramel will quickly become too bitter. When the caramel is the desired shade of brown, pour it directly into a small non-stick saucepan, as it will harden immediately when it cools. For the egg mixture, first heat the milk briefly and add the seeds of one vanilla pod. Then beat the eggs with the sugar, but do not beat until frothy, and then stir in the previously warmed milk. Pour everything into the saucepan with the hardened caramel and cover the pan with aluminum foil. Place in the oven at 180°C for approx. 60 minutes to set. Allow to cool, then refrigerate overnight so that the caramel combines nicely with the egg mixture. Do not turn out the caramel cream until it has cooled.