Caramel-topped cream dessert

Directions

1. Heat the sugar and water in a saucepan, stirring constantly, until the sugar is completely dissolved. ⏱ ≈ 10 min
2. and the caramel is brown! ≈ 3 min
3. Don’t overcook it, as it will then have a burnt taste. ≈ 3 min
4. Immediately pour the caramel into a suitable mold for children (which can hold approximately 1 to 1.5 litres of liquid), spreading it evenly over the bottom and sides. ≈ 3 min
5. Beat the eggs and sugar until the mixture is light and fluffy. ≈ 4 min
6. Heat the milk. ⏱ ≈ 10 min
7. Then, add the warm milk to the dough. ≈ 3 min
8. Add the liquid gradually, to prevent the eggs from solidifying. ≈ 3 min
9. Then, add the vanilla powder. ≈ 3 min
10. Next, pour evenly distribute the dough, pour it into the caramelized mold. ≈ 3 min
11. Place the dough in a water bath and bake at approximately 175 degrees Celsius. ⏱ ≈ 35 min
12. It needs to be baked in the oven for about 30 minutes, but check its consistency with a toothpick or knife until it is no longer sticky. ⏱ 30 min
13. Next, the cream is removed from the oven and placed on a plate, so that the caramelization occurs on the top. ⏱ ≈ 35 min
14. Let it cool completely, preferably overnight, in the refrigerator. ⏱ ≈ 2 hr