Roast milk

For candy: in a small pot, mix 3/4 of sugar and 1.5 cdas of water per 3/4 cup of sugar.Cook on medium-low heat, until you get caramel and, immediately, pour carefully at the bottom of a furnace font, moving to cover everywhere.EYE: If the source to be used is made of glass, to warm up to reduce the risk of breaking when you see you the hot candy.

In the blender place the eggs, milk and rest of the sugar;Liquefy until the whites are well integrated.Mix well and pour the mold with the caramel.

Place a bath and cook in an oven at medium-low temperature 30 mins or until the milk is curdled and golden.Remove from oven and let cool;Unmold on a source and serve.