Creme caramel (2)

Wash lemon, dry hair and remove only the yellow part of the rind.

Towards a pan 150 g of sugar with half a glass of water and start to caramelize in high flame.

When it is nicely colored to caramel in ramekins and leave to cool.

Put in a saucepan the milk, 200 g sugar, vanilla and lemon peel.

I turn the focus to low heat and stir with a wooden spoon until the sugar is dissolved.

When boiling milk with a filter sieve and let cool.

Meanwhile, gently smash the eggs, being careful not to produce foam and not to mount them.

To milk a little more warm and blend without banging too.

I put the mixture in the molds from steam portion and usually put a 90 degrees for 45 minutes.

Who doesn't have a steam oven can bake at 120 degrees in a Bain-Marie.

Let cool and then cover each stencil with cling film for food, to avoid that hardens the part in contact with the air and put in the refrigerator for at least 8 hours.

At this point the creme caramel is ready and the sformandolo servant on a saucer.

The caramel should be of a reddish-brown color, not very dark.