This is one of the most delicious and nutritious desserts which you can easily make by yourself, though you will have to ask an adult to help you make the caramel, as this can be slightly dangerous.

First you have to make liquid caramel. Pour five spoonfuls of sugar and three of water into a pan and toast the sugar. When the water evaporates and the sugar turns into a toasty colour, rapidly – but carefully - pour the caramel into the custard tins.

In order to make the custard, break 4 eggs into the bowl and beat. Then add 4 spoonfuls of sugar and mix it all. At last, add half a litre of milk and whip. Now pour the mixed ingredients into the tins but not up to the top, leave some centimetres so they do not overflow during the simmering process.

For the simmering take an oven tray which is deep enough and fill it thumb deep with water. Place the custards carefully on the tray avoiding that they float and make sure that the tray does not contain too much water, as otherwise it would get into the custards. Once you have placed all the custards on the tray, put it into the oven for an hour at medium temperature.

In order to know whether the custards are ready, slightly move them and if they have consistency, they are ready. Take them off the tray and leave them in the fridge for 8 hours before you serve them.