Ingredients
Method
- Place the sugar in the mold (has to be big) where you will make your creme caramel. Take to medium heat on the stove and wait until a liquid caramel forms without it burning. It is really important not to remove nor touch the caramel by any means!! The only thing we can do id take a kitchen glove and tilt the mold to help the caramel move.
- Once the caramel is ready, pour the rest of the ingredients in the blender and blend until well incorporated.
- Pour this mixture into the caramel mold and cover with kitchen foil.
- Place this mold in a rectangular, bigger mold, with water, to bake as a double boiler at 340°F for about 2 hours.
- Once is fully cookes, we must wait for it to cool down and then turn it out, placing it on a sort of deep plate because of the caramel.
- We recommend refrigerate for at least 4 hours or overnight before slicing.