A sweet baked custard dripping with golden caramel, from GialloZafferano, Italy’s #1 food website. The crème caramel (also called French baked custard) is the French name for an easy yet delicious spoon dessert, universally known; this recipe dates back to the ancient Rome, when it was prepared as a non-sweet custard, pleasantly aromatic, which was later sweetened with honey. After the Middle Ages, this dessert reached Cristoforo Colombo, who brought it into the New World. Probably it’s right for this reason that the crème caramel (with all its variants) is widely known all across the Latin countries, especially in Mexico, where it is superbly prepared. Yet its French name is so widespread because the traditional preparation of crème caramel has recently rooted in the Southern regions of France, especially in the city of Tolouse. Preheat the oven to 350°F (180°C). Pour the milk into a saucepan with ½ vanilla pod inside (1), put it on the cook and bring it to a simmer, then remove it from the heat and let it stand for half an hour. After half an hour, add the heavy cream to the milk; in the meanwhile whisk the eggs and the sugar in a bowl (2-3). Remove the vanilla pod from the milk and heavy cream, then pour it very slowly into the whisked eggs, filtering it through a fine strainer (4) and stirring constantly. Now prepare the caramel by melting the sugar in a small saucepan (it’s better a heavy pan) stirring constantly while simmering until golden brown and caramelized (5 …

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