Recipe: Upside-down Cream

1/ Preheat the oven to 150°(th 5)
2/ Split the vanilla pod in two and scrape the small grains using a knife.

1- In a mixing bowl break your eggs and whiten them with the caster sugar
4/ Put a little cold water at the bottom of your saucepan then pour in the milk, add your vanilla seeds and bring to a boil

2- Then incorporate the boiling milk without creating foam
5/ Make a golden caramel and distribute it in the bottom of each ramekin, let cool for 10 minutes, prepare a water bath with newspaper at the bottom (this prevents boiling) add hot water then pour the mixture into each small mold
6/ Place in the oven and cook in a water bath for approximately 40 minutes
Let cool at room temperature for one hour then refrigerate
To unmold more easily, dip the bottom of each ramekin for 30 seconds in hot water then turn the contents onto a plate.