Breads and Pastries
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3 cups milk
3/4 cups sugar (for the caramel)
3/4 cups sugar (for the custard)
Pinch of salt
2 tbsp. vanilla
Zest of 1 lemon
Grease 8 (6 oz) ramekins.
In a large skillet melt 3/4 cups sugar with a 1/4 cup water, stirring constantly until it is light brown color.
Pour the syrup into the ramekins. Place the ramekins in a baking dish and leave to cool.
In a mixing bowl, beat eggs, sugar, vanilla, lemon zest and salt until it is a light yellow color.
Gradually beat in the milk. Set aside for 30 minutes or until it has settled.
Pour the custard into the ramekins.
Carefully pour boiling water into the baking dish covering the ramekins half way. (Be careful not to get any water on the custard mixture).
Bake for 1 hour in a preheated oven 350F or until a wooden pick inserted in the center comes out clean.
Cool, loosen custarad with a knife, invert.