Instructions:
First, place the sugar in a saucepan and heat it until it melts completely, forming a caramel. Set aside.
Next, in another saucepan, bring the milk to a boil and gradually add it to the caramel, stirring constantly until you obtain a smooth mixture.
Then, in a bowl, whisk the eggs with the vanilla extract until well combined.
Afterward, slowly add the hot milk to the egg mixture, stirring continuously. Strain the mixture to ensure it is smooth and uniform.
Finally, distribute the strained cream into individual glass cups. Cover each cup with plastic wrap.
Place the cups in a saucepan and add hot water until it reaches halfway up the sides of the cups. Cover the saucepan and cook in a water bath over medium heat for about 15 minutes.
Once done, transfer the cups to the refrigerator and let them cool for at least 2 hours.
Last, when serving, finish with roasted peanuts on top, if desired.
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