6 large eggs, 1 litre whole milk, 300 gr. sugar, 1 teaspoon vanilla extract.
Beat the eggs lightly with 200 gr. of sugar. Add the milk and vanilla and mix well. Put the rest of the sugar in a pan and add 50 ml. of water. Heat the sugar over medium heat until it turns lightly brown. Pour the caramelized sugar in 15 aluminum or stainless steel cups. Pour the creme caramel mixture over the caramelized sugar in the cups. The cups should be 5-ounces in size. Place all the cups in a roasting pan and pour lookwarm water in the pan to cover 1/2 of the cups. Cook the creme caramel in a preheated oven at 200 C for 30 minutes or until the creme is set and the top is lightly burnt. Let the creme caramel cool down for 10-15 minutes and serve.
Although the creme caramel is not necessarily a Bulgarian recipe, it is a very popular dessert there.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.