To prepare this delicious dessert recipe, we start by burning 500 grams of sugar, using a dish that is suitable for the oven. It is important to ensure that the sugar is evenly distributed in the dish to achieve uniform caramelization. We place the dish over medium heat and, with the help of a spatula, constantly stir. The caramelization process will require a bit of patience, but when the sugar starts to melt and takes on a golden hue, we can stop stirring. When the caramel is ready, we will quickly spread it on the bottom of the dish, being careful not to burn ourselves. We let it cool, and the caramel will harden, forming a delicious crust.
In the meantime, we begin preparing the milk mixture. We put the milk in a large saucepan and bring it to a boil, adding vanilla sugar at the same time to give it a pleasant aroma. We mix well to ensure that the sugar dissolves completely. After the milk has started boiling, we remove the saucepan from the heat and let it cool slightly, so that it is not too hot when we add the eggs.
In a separate bowl, we beat the eggs with the remaining 500 grams of sugar, using a mixer or a whisk. It is essential to obtain a fluffy and homogeneous mixture, which will contribute to the fine texture of the dessert. Once the eggs are well beaten, we start gradually adding the warm milk, continuously mixing to avoid curdling the eggs. This step is crucial, as we want to integrate all the ingredients without forming lumps.
After obtaining a uniform mixture, we pour the mixture over the caramel in the previously prepared dish. Now, our dessert is almost ready to be baked. We place it in the preheated oven at 180 degrees Celsius, taking care to bake it in a water bath to ensure even cooking. We let it bake for about 45-60 minutes, or until the surface turns golden and a knife inserted in the middle comes out clean.
After the dessert has completely cooled, we can invert it onto a platter. The caramel will flow over it, giving it an appetizing appearance. We serve generous portions, enjoying every bite of this delicious sweet that perfectly combines the sweetness of caramel with the creaminess of the milk and egg mixture. It is a dessert that will surely impress, perfect for any occasion!
In the meantime, we begin preparing the milk mixture. We put the milk in a large saucepan and bring it to a boil, adding vanilla sugar at the same time to give it a pleasant aroma. We mix well to ensure that the sugar dissolves completely. After the milk has started boiling, we remove the saucepan from the heat and let it cool slightly, so that it is not too hot when we add the eggs.
In a separate bowl, we beat the eggs with the remaining 500 grams of sugar, using a mixer or a whisk. It is essential to obtain a fluffy and homogeneous mixture, which will contribute to the fine texture of the dessert. Once the eggs are well beaten, we start gradually adding the warm milk, continuously mixing to avoid curdling the eggs. This step is crucial, as we want to integrate all the ingredients without forming lumps.
After obtaining a uniform mixture, we pour the mixture over the caramel in the previously prepared dish. Now, our dessert is almost ready to be baked. We place it in the preheated oven at 180 degrees Celsius, taking care to bake it in a water bath to ensure even cooking. We let it bake for about 45-60 minutes, or until the surface turns golden and a knife inserted in the middle comes out clean.
After the dessert has completely cooled, we can invert it onto a platter. The caramel will flow over it, giving it an appetizing appearance. We serve generous portions, enjoying every bite of this delicious sweet that perfectly combines the sweetness of caramel with the creaminess of the milk and egg mixture. It is a dessert that will surely impress, perfect for any occasion!
Ingredients
16 eggs, 2 liters of milk, 1 kg of sugar, 2 packets of vanilla sugar