Ingredients:

2 cups milk (500 ml)
1/3 cup sugar (70 g)
2 eggs
Optional: 1 teaspoon vanilla extract, chopped walnuts or caramel sauce for garnish
Method:

In a saucepan, pour 2 cups of milk (500 ml) and bring to a boil.

Add 1/3 cup sugar (70 g) to the pot and cook over medium heat, without stirring, until the sugar caramelizes.

Reduce the heat and gradually add the boiled milk to the pot, stirring constantly until the caramel melts again.

Set aside and let cool slightly.

In a bowl, beat 2 eggs and optionally add 1 teaspoon of vanilla extract.

Gradually add the caramel mixture to the beaten eggs, stirring quickly to avoid overcooking the eggs.

Strain the mixture through a fine sieve and cover the bowl with cling film.

Preheat the oven to 180°C.

Pour the mixture into individual dessert molds and place them on a baking tray. Fill the pan with hot water up to half the height of the molds.

Cover the pan with cling film and bake in a preheated oven for about 15 minutes.

After 15 minutes, remove from the pan and let the cakes cool to room temperature for a few minutes.

Transfer the desserts to the refrigerator and let them cool completely for at least 3 hours.

Once cooled, you can decorate the desserts with caramel sauce or chopped nuts, if desired.

Serve the desserts cold and enjoy this delicious delicacy!