caramel cream with cream

2 cups canned cream

A cup of liquid milk

A teaspoon of vanilla

A cup and a half of sugar

3 eggs

A pinch of salt

How to prepare creme caramel with cream

Heat the cream and milk in a saucepan over medium heat.

Beat the eggs and a cup of sugar in another bowl. Slowly pour the egg mixture into the milk and cream mixture and whisk quickly.

Next, add salt and vanilla, and whisk the ingredients together well.

Add the remaining cup of sugar with a cup and a half of water to the fire in a new pot, and stir over a slightly high heat until the sugar caramelizes and dissolves, and becomes a burnt color.

Distribute the sugar mixture in serving dishes designated for caramel, then pour the caramel mixture over them.

In a tray, put water until the dishes are half submerged (water bath around the tray).

Bake the cream caramel in the oven for about half an hour.

Leave it until it cools completely and turn it into glass dishes so that the caramel layer is on top.

Place the caramel cream with cream in the refrigerator and serve it cold.