1/2 Kg Milk
1 cup Sugar
1 tbsp Vanilla essence
4 tbsp Sugar.
In a caramel mould, heat 4 tbsp sugar. In a bowl, beat together 7 eggs. Then add 1/2 kg milk, 1 cup sugar and 1 tbsp vanilla essence.
When mixture is ready, pour into the mould and bake at 220 c for 20 to 25 minutes.
When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. Cream Caramel is ready.