1. Prepare the caramel. Place the sugar cubes and two tablespoons of water in a saucepan and cook gently until golden brown. Pour it into a springform pan.

2. Boil the milk with the powdered sugar and the split vanilla bean. Scrape the vanilla seeds into the milk.

3. Whisk the eggs into an omelet and pour in the milk in a thin stream while whisking.

4. Pour the mixture into the mold.

5. Place the mold in a bain-marie and bake at 160°C for approximately 1 hour.

6. Let cool and refrigerate until ready to serve, upside down.

Sources : Current Cuisine