Crème Caramel

CRÈME CARAMEL INGREDIENTS (for 6 units): -

6 small crème caramel molds

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100 g granulated sugar

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115 g white sugar

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60 ml water

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2 eggs and 4 egg yolks (total: 6 eggs)

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powdered vanilla

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500 ml full-fat milk

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cinnamon

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the skin of ½ piece of a lemon

PREPARATION: 1. To make the caramel mix the granulated sugar in the water. Heat on medium heat. As soon as it starts to turn brown remove it from the heat. 2. Beat the white sugar, two eggs, 4 yolks and the powdered vanilla in a bowl, until you get an homogeneous cream. 3. Mix the milk, the lemon skin and the cinnamon in a saucepan and boil it on low heat. 4. Pour the hot caramel in the molds. Let it cool down. 5. Remove the milk-based mixture from the heat and let it cool down a little. Carefully add it to the egg-based cream through a strainer, beating the mixture continuously. 6. When the resulting mixture is ready, strain it again pouring it in a jug. 7. Pour the mixture from the jug to the molds, on top of the caramel. 8. Place all 6 molds in a large oven proof dish. Fill the dish with water to about 2/3 the height of the molds. Place it in the oven at 170ºC during 50 minutes. 9. Allow the crèmes to cool completely, and keep them in the fridge during all the night. The next day crèmes are ready to eat.

ENJOY YOUR MEAL!