1. Caramelize sugar and water in a saucepan.
2. Pour caramel into a baking dish and allow to cool.
3. Make the custard by combining sugar, milk, and vanilla extract.
4. Combine egg yolks and sugar, then pour in cooled milk mixture.
5. Strain the mixture and pour it onto the cooled caramel.
6. Place the baking dish in a water bath and cover with foil.
7. Bake at 150°C (300°F) for 50 minutes.
8. Invert the dish onto a serving plate and slice.
Storage and Serving:
– Store in the fridge for up to 4 days.
– Can be made ahead of time and stored in the fridge.
– Serve chilled and enjoy!
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