Inverted Cream

• For 6 servings
• Difficulty  low
• Time  1 hour

Preparation

1. Mix the milk with sugar and vanilla; heat up at a low flame until the milk starts boiling.
2. Beat the eggs and, out of the fire add sugared milk, stirring continuously with a wooden spoon.
3. Butter a mold and candy it with one or two tsps of sugar.
4. Pour the cream and cook in a double sauce pan at a moderate heat oven for 45 minutes.
5. Let it cool off completely before removing it from the mold.
6. To prepare the mix well, place the mold for half a minute in boiling water before turning it onto a tray at the moment of serving.

Practical advice
It’s not convenient to beat the eggs too much for the flan to come out good.