Warm the milk over low heat, add the sugar, and stir until it is completely dissolved. Beat the egg yolks in a separate bowl. Add the Cucina D’oro cooking crémе and vanilla. Pour this mixture into the warm milk, stirring continuously.
Divide the custard mixture into bowls and bake them in a bain-marie in a preheated oven at a moderate temperature (130–140°C) for 60–70 minutes. Remove the bowls from the oven and chill them in the refrigerator for 2–3 hours.
Finally, prepare the caramel by heating 30 ml of water and 100 g of sugar in a small saucepan over medium heat until the sugar melts and turns a golden-brown color. Pour the caramel over the cream.
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