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.