Old-fashioned Egg Custard Recipe

Pour half of the sugar into a saucepan, add 1 tablespoon of water, and heat over medium heat, watching closely until a golden caramel forms. Pour it into the bottom of a mold and let it set.

Bring the milk to a boil with the remaining sugar and the split vanilla pod, scraped out. Whisk the eggs in a mixing bowl and slowly pour in the hot milk while whisking. Remove the vanilla pod and pour into the mold.

Place the mold in a larger dish filled with boiling water and place it in the cold oven. Turn on the oven to 120°C and leave for 20 minutes. Increase the oven to 180°C and leave for another 20 minutes. Crack the oven door and let it cool completely in the turned-off oven. Place in the refrigerator.

Tip: you can also make the milk eggs without caramel; in this case, increase the amount of sugar by half in the preparation.