Creme Caramel

 


  • 7 eggs
  • 1 cup of granulated sugar
  • 1 packet of vanilla
  • Grated rind of half a lemon
  • 1 liter ( 33.81)  milk

for caramel

  • 10 tablespoons of granulated sugar


To prepare the caramel, cook the granulated sugar in a pan on low heat until the sugar completely melts and caramelizes. While the caramel is hot, distribute it on the bottoms of ovenproof bowls. For the cream, put the eggs and granulated sugar in a large mixing bowl. Beat with a mixer until the sugar is completely dissolved. Add vanilla, grated lemon peel and slightly heated milk and continue to beat with the mixer until all the ingredients are well combined. Divide the mixture over the containers in which you pour the caramel. Place the containers on a baking tray. Put enough hot water on the tray to pass the bottom of the pots at two finger heights. Bake the creme caramels in a preheated 180 degree ( 352) oven for about an hour until golden brown and take them out of the oven. When your creme caramels come at room temperature, put them in the refrigerator. Serve after chilling for at least 12 hours.

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