Cream Caramel

Ingredients
½ kg milk
7 eggs
1 cup sugar
1 tbsp vanilla essence
4 tbsp sugar

Method
In a caramel mould, heat 4 tbsp sugar. In a bowl, beat together 7 eggs. Then add ½ kg milk, 1 cup sugar and 1 tbsp vanilla essence. When mixture is ready, pour into the mould and bake at 220 c for 20 to 25 minutes. When it changes to a nice golden color, take out of the oven and cool to bring to room temperature. Cream Caramel is ready.