via Mimi Thorisson
For the caramel
- 100 g/ 1/2 cup caster sugar (or superfine sugar)
- 1 tsp. fresh lemon rind
- 4 tbsp water
For the rest of the recipe
- 500 ml/2 cups whole milk
- 50 g/ 1/4 cup regular sugar
- ½ tsp. lemon rind
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 4 eggs
*You’ll also need a ramekin mold, charlotte mold or dariole mold.
Directions
- Pre-heat oven to 300F/150° celsius.
- On low heat, melt the caster sugar, lemon juice and water in a saucepan.
- Let the mixture melt. It’s very important not to stir until the color starts to turn golden. At this point, shake the pan, until the color slowly turns to caramel golden brown. Take away from heat, and pour immediately into the mold. Be careful not to burn yourself as caramel temperature is burning hot. Swirl your mold in a circular motion so the edges get covered in the caramel.
- Heat milk in a saucepan. When it starts to boil, lower the heat, and add sugar, lemon rind, vanilla and salt. Stir, leave for one minute and set aside.
- Whisk four eggs in a large bowl, and pour in the warm vanilla milk. Make sure to whisk continuously while you are doing this so the eggs don’t coagulate. Pour the egg mixture into the caramel-lined mold.
- Place your mold in a large roasting tin, pour hot water so it comes up to nearly two-thirds of the mold. This process is called ‘bain-marie.’ Bake for 55 minutes—if your knife comes out clean then it’s ready. It should feel springy and firm to the touch. Remove from the oven and leave to cool completely. Once cool, leave in the fridge for a least an hour so it chills.
- When you are ready to serve, gently loosen the sides with a palette knife. Place a serving dish on top and turn upside down. You can tap the top with a spoon to facilitate the un-molding. Be patient. You should have a lovely crème caramel, with a pool of golden caramel on the sides.
