Caramel Cream (Cream with Caramel Sauce)

Preheat your oven to low heat (120°C)

Make the cream: In a large saucepan, combine the milk, sugar, and lime zest

Bring to a simmer over medium heat

Remove from heat and let cool slightly

In a medium bowl, whisk together the eggs and egg yolks with an electric mixer

Add the eggs to the warm milk mixture and cook over low heat, stirring constantly until it starts to thicken

Remove the cream from the heat and strain through a fine-mesh sieve into a large bowl

Add the sugar or almond extract and mix well. Reserve

Make the caramel sauce: In a small saucepan, bring the sugar to a simmer over medium heat

Caramelize, stirring occasionally

Spread the caramel sauce evenly at the bottom and sides of an 8x11x28 cm English muffin tin

Add the reserved cream

Bake in a water bath for about 2 hours, or until the cream is set

Remove from oven and let cool slightly

Unmold onto a serving plate and serve at room temperature.