Probably one of the easiest desserts you’ll ever make. So delicious and creamy, it always hits the spot, especially on a hot summer day. Make it in the morning and enjoy it in the evening.
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 5 eggs
- 3/4 cup pure cane sugar or white sugar
- 1 tsp. Lemon zest
- 1 tsp. Vanilla extract
For the caramel
- 1/2 cup pure cane sugar
- 2 tbsp. Water
- 1/2 tsp lemon juice
Instructions
- Preheat oven to 375 F.
- Start by making the caramel heat the ingredients together without stirring, just swirling around until you get a golden color about 3 minutes. Remove from the heat because soon it will turn into a beautiful amber color.
- Pour the hot caramel into a loaf pan swirl around as it will harden quickly.
- In a blender combine all the crème ingredients, blend on medium speed for 1 minute. Pour over caramel using a sieve to discard of any lemon zest or foam.
- Place in a larger pan, pour hot boiling water all around until it reaches a half mark.
- Cover with a piece of foil, bake in a water bath at 375 F. For 50-60 minutes until set.
- Take out of the water bath let the creme caramel come to room temperature before placing in the fridge. It needs at least 6 hours to completely cool.
- Using a flat knife loosen the edges flip on a plate and enjoy.
Notes
- The way to check that it set is simply by inserting a flat knife in the middle.