How to cook
Melt the sugar in the milk.
In a bowl, beat the cream, egg yolks, mascarpone and vanilla with a wire whisk.
Carry on beating the mixture and at the same time add the milk in small amounts. Distribute into bowls.
Place them in a baking tray and add the water halfway. Place them in a non preheated oven at 338°F (170 degrees) for about an hour.
Take them out and refrigerate them for a few hours or overnight.
Spead the cold mascarpone cream with a knife along the edges of the bowl.
Turn it into a plate.
Crush biscuits on top and drizzle the easy dessert with biscuits and mascarpone with a caramel topping.