كريم كراميل

Combine sugar, powdered milk, and water in a blender and blend until the sugar dissolves completely.

Add eggs, vanilla, and cream to the mixture and blend again until smooth and creamy.

In a saucepan, heat a little water with sugar over medium heat until it caramelizes to a light amber color.

Divide the caramel into ramekins, coating the bottom and sides evenly.

Pour the custard mixture over the caramel in each ramekin, filling them almost to the top.

Place the ramekins in a baking dish filled with hot water (water bath) and bake in a preheated oven at 160 °C for 45–50 minutes.