Condensed Milk Crème Caramel

Boil the water and sugar together in a saucepan to form a caramel. Pour the caramel into the mould and swirl it around until the base is well covered. Mix the eggs with the regular milk and condensed milk, without over-beating. You can replace the condensed milk with 370 g. milk with 80 g. sugar dissolved in it. Leave to rest for a few minutes and then pour into the mould. Cook in a bain-marie in the oven at 180º C for around 50 minutes until a needle inserted into the middle comes out clean. Turn out when cold. Serve your crème caramel with fresh fruit and whipped cream!