Caramelized Sugar Cream

Heat the 3 cups of milk with the vanilla stick in a saucepan over medium heat until small bubbles form around the edges, about 5-7 minutes. Do not let it boil. Remove from heat and let cool slightly.

While the milk heats, whisk together the 6 eggs and 6 tablespoons of sugar in a large bowl until pale and thick, approximately 3-4 minutes. Add a pinch of salt and whisk to combine.

Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Remove the vanilla stick before pouring.

Strain the custard mixture through a fine sieve into a clean bowl to remove any lumps and ensure a silky texture.

Heat the 3 tablespoons of sugar for caramelizing in a heavy-bottomed saucepan or ramekins over medium heat, stirring gently until it melts and turns golden amber, about 3-4 minutes. Work quickly as caramel hardens rapidly.

Pour the hot caramel into the bottom of individual ramekins or a baking dish, tilting to coat the base evenly. Work carefully as the caramel is very hot.

Pour the strained custard mixture over the caramel layer. Place the ramekins or baking dish into a larger roasting pan filled with hot water halfway up the sides of the custard vessel (water bath).

Bake in a preheated 325°F oven for 25-35 minutes until the custard is set but still slightly jiggly in the center when gently shaken.

Remove from the oven and water bath, then let cool to room temperature on a wire rack, about 20 minutes.

Once cooled, refrigerate for at least 4 hours or overnight until fully chilled and the caramel is firm.

To serve, run a thin knife around the edges of each ramekin and invert onto a serving plate, allowing the caramelized sugar to cascade over the cream.