Creme caramel

Preheat the oven to 150 ° C. Put the soufflé shapes in the oven dishes.

Bring the sugar and water in a saucepan to a boil and brown in about 6 minutes (caramelizing). Divide the caramel over the molds.

Split 1/3 of the eggs. Mix the egg yolks in a bowl with the rest of the eggs and the rest of the sugar and beat with a whisk until the sugar is dissolved.

Cut open the vanilla pods and scrape out the marrow with a sharp knife. Bring the milk, the vanilla pods and the marrow to the boil.

Remove from heat and allow to cool slightly. Pour into the egg mixture while stirring. Pour through a sieve and spread over the molds.

Pour boiling water into the oven dishes until halfway through the molds. Put the dishes in the oven for about 30 minutes.

Insert a knife after 30 minutes; if this comes out clean, the cream puddings are done.

Remove the molds from the dishes and allow to cool to room temperature in 30 minutes.

Then put in the refrigerator for 2 hours. Cut the puddies before serving. Always put a plate on a mold and turn around so that the pudding is on the plate.

Remove the mold as soon as the caramel sauce runs over the pudding. Garnish with a chocolate holly leaf.