Crème caramel

Step 1

In a saucepan, bring to a boil 2 cups milk with 3/4 cup cream and 1/4 cup sugar, the lemon zest and vanilla.

Step 2

Drizzle in 4 whole eggs and 2 egg yolks beaten together with 1/4 cup sugar, mix together and allow to cool. Melt a scant 1/2 cup sugar with 2 tablespoons water until it begins to turn darker; pour it into 8 ramekins, then pour in the cooled cream mixture.

Step 3

Place the ramekins in a cake pan and fill it with hot water to half the height of the ramekins. Bake at 250°F for 45 minutes, then turn off the oven and leave it in the oven for another 10 minutes.