Put the hot caramel in a crème caramel mold.
Heat the milk with half of the sugar in a pot. Mix to dissolve the sugar and remove from the heat before it boils.
Put the eggs, vanilla extract and the remaining sugar in a bowl. Whisk and add to the milk, then mix thoroughly. Put the mixture in a mold with caramel and the mold inside a baking dish (or directly in the oven tray) and add hot water.
Bake for 30 minutes at 320°F or until the stick comes out dry (as in sponge cakes). Take out of the oven and allow to cool, then refrigerate before serving.
Decorate with strawberries and voilà!…
Recipe by: @alesaboresymas
