Creme Caramel

Prepare the caramel Put two cups of sugar and water in a saucepan over medium heat and leave it until it melts and turns a dark golden color.

Pour it directly into the molds and spread it out quickly before it hardens

Prepare the batter Place the eggs, liquid milk, powdered milk, cream, sugar and vanilla in a blender.

Beat for 5 minutes (2 minutes at medium speed and 3 minutes at high speed).

Pour the mixture over the caramel in the molds, then place the molds in a large tray filled with hot water up to half the height of the molds (water bath)

Place in a preheated oven at 170°C for 50-60 minutes depending on the size of the molds.

Allow the caramel to cool slightly, then refrigerate for at least 8 hours (preferably overnight)

When serving, gently invert the mold onto a serving plate and garnish with fruits or nuts as desired

Note: You can easily make half the amount by using half the amount of each ingredient