Makes 4

 

100g sugar -> to be caramelised

 

2 eggs

70g sugar

zest from a quarter of an organic lemon

a drop of vanilla extract

300ml milk

 

On many Sundays of my childhood, my Mom used to make crème brûlée (the Romanian version) in a baking pan that seemed too large in my eyes. The caramel syrup fascinated me every time.

 

I found the recipe and I adapted it to individual portions. It is easy to make.

Let the sugar caramelise on low-medium heat (for about 6-7 minutes) and then pour it immediately into the ramekins (be careful, it will be very hot!).

While the caramel cools, mix the eggs, sugar, lemon zest, vanilla extract, and milk in a bowl. Pour the mixture over the caramel, place the ramekins into tall dishes filled with water (at about ¾ of the ramekins’ height) and then into the preheated oven, at 160°C, for 35 minutes.

Marcel and I couldn’t resist (even though crème brûlée should sit in the fridge for at least a few hours if not overnight) and savoured two warm crèmes brûlées. The other two will rest in the fridge and will be perfect for breakfast. The caramel will also set. J

 

P.S. The taste was similar to the taste of my Mom’s crème brûlée. ♥