Creme Caramel

This is a traditional portuguese flan, also known as baked custard or creme brulee.

Ingredients:
6 whole eggs
1 tin of condensed milk
same measure of fresh milk
1 teaspoon of vanilla essence
1 cup of sugar and 4 tablespoons of water for the caramel

Method
In a pudding metal mould, place sugar and water and boil until the sugar caramelises, then spread it through the bottom and sides of the mould. Set aside.

Place a pot with water up to half the height of the pudding mould when placed inside it for a bain-marie, on the stove.

In a bowl lightly mix the eggs, condensed milk, fresh milk and vanilla essence. Don't beat it, just mix lightly with an egg whisk until all the ingredients are well incorporated.
Place this mixture in the mould that was initially prepared with the caramelised sugar, cover it with its lid and then place the mould in the large pot with simmering water. Let it cook in bain-marie for about 50 minutes or until the pudding feels firm when touched.

After it is cooked and allowed to cool, place in the refrigerator for about 2 hours or until cold and before serving, remove from the mould onto a serving plate.