To start, preheat the oven.
Bring the milk to a boil and keep it warm. Mix the eggs together with the 8 tablespoons of sugar and the essences until we get a foam. (The caramel cream will come out thicker if the yolks are mixed separately with the sugar, until the latter melts completely, and then we incorporate the beaten egg whites) We add the resulting foam in the warm milk and homogenize everything.
We put the 150 gr of sugar in a pan (be careful not to be enameled) to melt. When the sugar has completely melted and caramelized, we cover the walls of the pan evenly. Then we pour the milk and eggs composition over the caramelized sugar and add it in the oven, at the right heat, for 40 minutes, until golden.
Serve cold, preferably with whipped cream, because it gives it a special taste. Good appetite!