# Wet 4 heat-resistant bowls, and drain their water then.
# Put 2 tbsp
sugar into a small pot and melt it over low heat by shaking it constantly until it turns to brown.
# Pour the caramel into the bowls.
# Boil 3 cups of
milk in a separate pot. Meanwhile break the eggs into a small deep bowl, add granulated
sugar on it, blend, and then add vanilla in it.
# Pour the tepid
milk into the mixture of egg little by little, mix it until the
milk ends.
# Pour this mixture onto the caramel in the bowls.
# Place the bowls onto a heat-resistant oven tray and pour hot water to the tray. Place the tray into the oven which is preheated to 347 F.
# Cook until the crème caramels solidify. (About 1 hour)
# Don’t remove the bowls from the tray until the water on the tray cools down.
# Refrigerate the crème caramels overnight. The day after, reverse the bowls onto flat plates by the help of a knife. Serve them.
