For the top, mix the egg well with a pinch of salt, then add the other ingredients in turn and mix well to mix.
Set aside the composition and prepare the cream.
We mix the whole eggs well with the sugar, we add the vanilla essence, the ness and the milk then we leave them aside.
In a pot with a diameter of 21 cm, caramelize the sugar over a very low heat so that it does not burn. When it is ready, turn the pot to cover the walls and leave it to cool.
After it has hardened, turn the egg composition (cream) over the caramel and immediately the top composition in the center of the pot.
Don't worry if you notice that the top composition goes to the bottom of the pot. That's how it should be. It will rise during baking.
Put the pot in the preheated oven at 180 degrees C for about 40 minutes.
Baking time can vary depending on the size of the pot. For safety do the toothpick test: if it comes out clean it means that the cake is baked.
When the cake is baked, take it out of the oven and let it cool in the pot.
After it is cold, with a firm movement we turn it over on the serving plate and let it cool for a few hours.
Each adorns it according to preference.