In a higher pan (c.c.a. 3 l.) That goes put in the oven, put the spoons of sugar for caramel. Put it on the fire and chew continuously until the caramel is formed, which we will spread evenly on the walls and bottom of the pan, in circular motions, and leave to cool until it cracks.
Meanwhile, prepare the composition, beat the eggs well with the sugar, add the milk and vanilla essence.
Then pour the composition into the caramel pan. Place the pan in a pan in which enough water is covered to cover half of the pan, and place in the preheated oven.
It is ready in about 45-50 minutes. when the cream takes on a brick color on top (browns) and thickens.
Leave to cool for a few hours in the fridge, then gently drain the caramel from the pan, gently peel off the edges of the cream with a knife, pour the cream into a plate (print a quick overturning movement with the plate above the pan). At the end, pour the caramel over the cream and portion as desired.
I got a little ruffled on the edges due to its detachment ... a little in a hurry :)
Good appetite !!!
Source of inspiration: Sweets all kinds of kisses Miha !!!