120 g caster sugar
6 dl milk
-Preheat oven to 180°C.
-Cook milk and vanilla in a saucepan until boil. Set aside to cool down.
-Combine 20 g of sugar with 2 tbsp. cold water in the metal cream caramel mold. Place the mold directly on the burner on low heat. When the sugar is melted and golden remove from the heat.
-Whisk eggs and the remaining sugar in a bowl until creamy. Slowly add the cooled milk mix and whisk gently. Pour into the mold with the melted sugar.
-Place the mold in a round baking dish. Pour boiling water into the dish until half full. Bake for 30 minutes. Remove baking dish from the oven and the mold from the water. Set aside to cool down.
-Before servingrun the point of a sharp knife around the top edge of the mold, place a dessert plate on top and invert. Give the mold and plate a sharp shake and carefully remove the mold.