Ingredients

• 400 g milk
• 200 g fresh cream
• 220 g sugar
• Lemon peel
• vanilla
• 4 eggs
• 2 egg yolks

For the crème caramel recipe, bring to a boil 400 g of milk with 200 g of fresh cream and 60 g of sugar, lemon zest and vanilla.
Pour over 4 eggs and 2 egg yolks beaten with 60 g of sugar, stir and let cool. Dissolve 100 g of sugar with 2 tablespoons of water and let it brown; put it in 8 molds, then pour the cream.
Place the molds in a cake tin, fill it with hot water up to half the height of the molds. Bake at 120 ° C for 45 ', then leave it in the oven off for another 10'.

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