Cream Caramel

A mixture of juicy and tempting flavors!

Place a pot on the stove, pour in the cream and milk, and add salt and vanilla extract. Wait for the mixture to boil, then remove it from the heat and let it rest for half an hour.
Place another pot on the stove, add 100 g of sugar, pour in a little water, and caramelize it over high heat for about 10 minutes. Stir constantly with a spoon while caramelizing. Prepare small round ceramic molds and pour the prepared caramel into them, coating the bottom and sides.
In a larger bowl, beat two eggs, add two egg yolks and the remaining sugar, and whisk until frothy. Gently mix the prepared egg mixture into the cooled cream.
Preheat the oven to 180 degrees Celsius. Pour the prepared cream into the molds, place them in a deep baking dish, and pour water into the dish. The water should reach halfway up the molds. Place the dish in the oven and bake the cream in a water bath for about 40 minutes.
Once the cream caramels are ready, place them in the refrigerator for one hour, then invert them onto dessert plates and serve to your guests.