Crème Caramel Without Oven

Ingredients

• 1 liter Milk
• 1 cup (135 g) Flour
• 2 cups (each cup 200 g) Sugar
• 1 tablespoon Vanilla
• 1 Egg
• 200 ml cup Whole milk
• 1 tablespoon Liquid vanilla
• 1 teaspoon Vanilla powder
• Hot water

Instructions

1. In a saucepan over medium heat, make the caramel first by adding only the sugar and letting it melt slowly, stirring gently.
2. Pour the caramel directly into serving dishes or ready-made yogurt cups while it is hot, and spread it around the sides before it cools.
3. In another saucepan, mix the milk and sugar while cold.
4. In the same saucepan, add the flour after the sugar begins to dissolve, then stir the mixture while cold.
5. In the same saucepan, add the egg and stir well until the mixture is combined and any lumps disappear.
6. After whisking, strain the mixture through a sieve into another saucepan.
7. In the second saucepan, cook the mixture over medium heat, stirring constantly, until it thickens and sets.
8. In the same saucepan, add the vanilla at the end and stir quickly.
9. Pour the mixture into the caramel-lined serving dishes.
10. Leave the dishes to cool, then place them in the refrigerator for 4 to 5 hours until set.
11. Before unmolding, place hot water around the dishes or on their edges to melt the caramel.
12. Invert the crème caramel onto a serving plate and serve cold.