Crème renversée with caramel

1. BOIL THE SUGAR WITH WATER UNTIL GOLDEN BROWN (CARAMEL) POUR IMMEDIATELY INTO SOUFFLE DISHES BRING THE MILK WITH VANILLA POD (CUT LENGTHWAYS) TO THE BOIL WHISK THE EGGS,EGG YOLKS AND SUGAR POUR THE HOT MILK INTO THE EGG/SUGAR MIXTURE WHISKING CONTINUOUSLY POUR THE MIXTURE INTO SOUFFLE DISHES AND POACH IN A BAIN-MARIE IN THE OVEN AT 160°C.
2. WITH CLOSED STEAM VALVE FOR ABOUT 20-25 MIN.
3. ALLOW TO COOL TURN UPSIDE DOWN ONTO DESSERT PLATES AND DECORATE WITH WHIPPED CREAM.