كريم الكراميل

Prepare the Caramel - In a saucepan over medium heat, add 2 cups of sugar and water and let it dissolve completely until it turns golden. - Stir carefully to avoid burning, then immediately pour it into the crème caramel mold and spread evenly.

Prepare the Custard Mixture - In a large bowl, whisk the eggs with half cup of sugar and vanilla until well combined. - Add the milk, powdered milk, and whipping cream (if used), then mix well. - Strain the mixture through a sieve to ensure a smooth texture.

Pour the mixture over the caramel in the mold. - Place the mold inside a larger tray filled with hot water (water bath). - Bake in a preheated oven at 160-170°C for 50-75 minutes, depending on the oven. - To check doneness, insert a wooden skewer in the center; if it comes out clean, the crème caramel is ready.

Allow the crème caramel to cool completely in the fridge for 6-8 hours. - Gently invert it onto a serving plate. - Serve chilled and optionally garnish with berries or whipped cream.