1
In a small pot add sugar to 80 ml. of water and cook on high until you get a caramel a golden colour, 8 to 12 minutes.
2
Add the rest of the water to the caramel, wait until it stop bubblying then whig with a whisky until you get a smooth caramel. Remove from heat.
3
In another pot warm up the cream and milk together, and add the caramel to the dahir beatnik it.
4
In a bowl beat the egg yolks until there light and fluffy, then add the caramel to the eggs mix well then pass through a sifter.
5
Pour caramel in the cups
6
Put the cups in a tray and add boiling water at 1 inch from the edge of the cups.
7
Put the tray in the middle of preheated oven and cook for 45 to 50 minutes, until the edge of the caramel is holding to the cups.
8
Remove from oven, and place cups on a grill to cool off. Then place in the fridge they keep in the bridge for 4 to 5 days.
