- eggs - 4 pieces
- vanillin - 1 st. a spoon
- sugar - 4 items. spoons
- brown or vanilla sugar - 2 Art. spoons
- fat cream - 450 Grams
- salt - 1 teaspoon
1. Separate the egg yolks and place them in a high bowl for whipping. 2. In a separate bowl, add sugar and cream, mix, but do not shake, and put into a microwave oven for 2 minutes, so that the sugar dissolves. 3. Whisk the yolks, but not until the foam, but just to mix them. 4. Mix the yolks with the creamy mixture from the microwave. 5. Pour the finished mixture into 6 molds for baking (it is better to take porcelain, because in them you will serve dessert on the table). Place in a deep baking sheet and pour water into it so that it reaches half the molds. 6. Bake in the oven at a temperature of 180 degrees 40 minutes. Let the dessert cool and put it in the refrigerator for 2-3 hours (and even more preferably at night). Immediately before serving, pour vanilla or brown sugar onto the surface of the dessert and fuse it with a confectionery burner. 7. When the sugar fused into caramel spreads on the surface of the dessert, you can begin to enjoy a delicious dish. For efficiency, you can fuse sugar before the eyes of intrigued guests.
Servings: 6