6 egg yolks
250 grs. of white caster sugar
125 ml. water
For starting, add the liquid caramel at the base of a square glass pan.
In a saucepan, place the water and caster sugar to make a syrup. Cook for about 15 minutes over low heat until it forms threads. Let it cool 2 minutes.
Preheat the oven up to 170ºC
Beat the egg yolks. Once the syrup is lukewarm, add to the egg at the same time that you stir with a whisk. NOTE THAT: if the egg yolks curdle the mixture should be strained in a sieve.
Once it is ready, pour the mixture in the caramelized square glass pan. Cook in an oven bain-mary 35 - 45 minutes.
Let it cool before taking out from the pan. You can do it turning up side down in a plate. Cut squares or circles with a plating ring.
Tips_ It can be served with cream and strawberries.