CRÈME CARAMEL

Deliver the caramel: in a saucepan more than medium-large heat, com-
Bine the sugar and the water and carry to a boil. Remove the heat
To medium and cook until the blend is mild brown and cara-
Melized. Divide the caramel frivolously among 4 ramekins or little
Dessert molds, swirling to coat the ramekins. Permit awesome.

For the caramel
1/4 cup (50 g) sugar
1 tbsp. (15 ml) water
For the custard
1 1/3 cups (330 ml) milk
3/8 cup (85 g) sugar
Zest of 1/2 lemon
2 superior eggs, crushed

Create the custard: in a saucepan, add the milk, sugar, and
Lemon zest and carry to a boil. Remove and discard the zest.
In a bowl, blend a quarter of the milk blend and the eggs
And stir nicely. add the remaining milk blend. (This will guidance you
Prevent cooking the eggs.) Pour the mix into the ramekins.

Plan a sizzling water tub (bain-marie): Room the ramekins in
A deep baking pan. Fill the pan with plenty of warm water to accomplish
Midway up the facets of the ramekins. Bake till the custards are
Enterprise in the facilities, 35 to 40 minutes.

Shift the ramekins to a cord cooling rack, interesting carefully,
Then refrigerate for at bare minimum 2 several hours.
Prior to serving, function a knife near the advantage of just about every ramekin and
Invert on to a dessert plate; unmold the crème with the caramel
On top.