Recipe

A A A

• 2 cups whole milk
• 1/3 cup sugar
• 3 eggs
• liquid caramel

• 1 Beat the eggs into an omelette.
• 2 Heat the milk with the sugar until boiling is reached.
• 3 Pour the hot milk on the eggs (slowly to temper , don't cook the egg!) and stir well.
• 4 Pour enough liquid caramel in an oven-resistant dish to cover, and pour the eggs and milk mixture into the dish.
• 5 Put the dish in a bigger dish filled with water, and put in the oven (temperature 180 C/350 F) for about 45 minutes (until the cream is solid).
• 6 This cream is best eaten cool.
• 7 Delicious with a warm Kugelhopf.