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 350°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 overnight before slicing.
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