How to cook
Pour the sugar for the caramel in a cake form. Put the form in a preheated 356°F (180 °C) oven until the sugar melts and turns into a golden caramel.
In the meantime, beat the eggs with the sugar. I used a metal whisk. Add the heated milk and stir.
Don't forget your caramel! If it's ready, take it out and lower the oven to 320°F (160 °C). Set aside 2 tbsp of the prepared caramel and pour these into a bowl filled with ice. You're going to use it to decorate the finished dessert.
Arrange the muffins onto the hot caramel, pressing on them lightly so they stick. Add the egg mixture carefully as well.
Place the cake form into a larger oven dish. Pour water into the oven dish - just a little over halfway up the cake form. Bake the crème caramel at 320°F (160 °C) for about 60 min.
If the water in the oven dish starts boiling during baking, pour in a little cold water. Wait for it to cool and invert onto a large plate.