For 4 servings
- 3 eggs
- 50cl milk
- 80g sugar
- 1 teaspoon of vanilla extract
- 50g cubes (for the caramel) with 3 tbps of water
Preheat your oven at 170°C.
Butter four ramequins.
Let’s prepare the caramel heating slowly the sugar and the water in a pan. Stir regularly with a wooden spoon. As soon as the sugar is golden brown, pour it in the four ramequins so that spreads to fill the base.
In a bowl, beat the eggs and add the vanilla extract.
In a pan, heat the milk with the sugar. Once the sugar is melted, pour onto the eggs while stirring energetically.
Pour this mixture, on the caramel in the ramequins.
Arrange the ramequins in a baking pan filled with water up to 2 cm like a bain-marie.
Bake for 45 minutes.
Let the caramel puddings cool down and refrigerate at least 1 hour before serving.
When serving run a knife around the edges of the ramequins to loosen a bit then invert the ramekins on the serving plate.