No-Oven Crème Caramel

Prepare 3 or 4 suitable dishes and a deep tray or pan that can hold them.

Grease the dishes lightly with oil or butter to help with easy removal and decoration; this step is optional.

In a small pan, combine sugar and water, and heat on low heat until the sugar caramelizes.

Carefully distribute the caramel into the dishes, wearing gloves for protection.

In a pot, heat the milk on low heat.

In a deep bowl, mix the eggs, sugar, and vanilla with a hand whisk until combined; alternatively, use a blender.

Add the heated milk to the egg mixture, stir to combine, then strain through a fine sieve to remove any lumps.

Pour the mixture into a large cup and distribute it into the caramel-lined dishes, filling about two-thirds full.

Cover each dish with aluminum foil.

Place the covered dishes in the pan.

Add hot water to the pan until it reaches more than halfway up the sides of the dishes to aid in even cooking.

Place the pan on medium heat until the water boils, then reduce the heat slightly and cook for about 20 minutes. Allow it to cool completely in the pan.

Refrigerate for several hours until set.

To unmold, gently press the sides of the crème caramel or use a thin tool to loosen it from the dish, then invert onto a serving plate and serve cold.