For the cream
4 cups milk (960 ml)
3 1/3 cups sugar (600 g)
1/2 teaspoon grated lemon zest
3 eggs
7 egg yolks
1 tablespoon vanilla or 1 tablespoon almond extract
For the caramel
3/4 cup sugar (135 g)
For the cream
4 cups milk (960 ml)
3 1/3 cups sugar (600 g)
1/2 teaspoon grated lemon zest
3 eggs
7 egg yolks
1 tablespoon vanilla or 1 tablespoon almond extract
For the caramel
3/4 cup sugar (135 g)
Prepare the cream: In a large saucepan, combine milk, sugar, and grated lemon zest
Bring to a medium heat and let simmer for about 5 minutes
Remove from heat and wait for it to cool slightly
In a medium bowl, whisk together eggs, egg yolks, and vanilla or almond extract using a hand whisk or a wooden spoon
Add the warm milk mixture and cook over low heat, stirring constantly, until the mixture reaches a boil
Remove from heat and strain through a fine-mesh sieve into a large bowl
Add sugar and mix well. Reserve
Precipitate the oven to 120°C (very low)
Prepare the caramel: In a small saucepan, melt sugar over medium heat, stirring occasionally with a wooden spoon (about 3 minutes)
Spread the caramel on the bottom and sides of an 8 cm x 11 cm x 28 cm English-sized cake mold
Add the reserved cream
Bake in the preheated oven, in a water bath, until the cream is firm (about 2 hours)
Remove from the oven and let cool
Deseed on a serving plate and serve
297 calories per slice
A sweet, white dessert like the French Château Saint Amande 95, $20, and Schröder & Schyler 96, $25.
