crème caramel

Preparation time: 15 minutes Cooking time: 35-40 minutes

Resting time: 2 hours Difficulty: easy

2 large eggs, beaten

3/8 cup (85 g) sugar

1 1/3 cups (330 ml) milk

Zest of 1/2 lemon

1/4 cup (50 g) sugar for the caramel

Heat the oven to 300°F (150°C).

n a saucepan over medium-high heat, combine sugar and a tablespoon of water

and bring to a boil. reduce heat to medium-high and cook until mixture is light 

brown and caramelized. divide caramel evenly between 4 ramekins or small 

dessert molds, swirling to coat ramekins. let cool.

In a saucepan, combine the milk and lemon zest and bring to a boil. 

remove and discard zest.

In a bowl, add a quarter of the milk to the eggs and stir well. Then add the 

remaining milk. (This will help you avoid cooking the eggs.).

Pour the mixture into the ramekins or molds. Prepare a hot water bath: Place 

ramekins in a deep baking pan. Fill pan with enough hot water to reach halfway 

up ramekins. Bake for 35 to 40 minutes.

Transfer ramekins to a wire cooling rack, cool completely, then refrigerate for at 

least 2 hours.

Before serving, invert each mold onto a dessert plate to serve crème 

with caramel on top.

4 ServingS

source:Desserts