With Tips: Creme Caramel

first-put-the-granulated-sugar-in-a-large-pan-and-moisten-the-edges-with-4-5-tablespoons-of-water-and-leave-it-without-mixing-after-a-while-you-will-see-that-the-sugar-starts-to-take-color-then-you-can-mix-it

when-it-turns-a-light-brown-color-remove-it-from-the-stove-place-your-dessert-bowls-on-a-deep-baking-tray-spread-a-spoon-of-caramel-on-the-base-of-each-and-share

quickly-spread-the-caramel-over-the-bottom-of-the-bowls-and-set-aside-to-set

meanwhile-in-a-large-mixing-bowl-mix-the-eggs-and-sugar-until-well-foamed-add-vanilla-and-lemon-zest-and-continue-mixing

slowly-add-1-liter-of-milk-to-the-foaming-eggs-and-continue-mixing-scrape-off-all-the-foamy-layer-on-top-of-the-mixture-with-a-scoop

divide-the-mixture-evenly-into-the-dessert-bowls-where-you-put-the-caramel-add-enough-boiled-water-to-the-baking-tray-to-cover-half-of-the-containers-if-you-wish-you-can-add-water-after-putting-the-tray-in-the-oven

bake-the-desserts-in-a-preheated-oven-at-170-degrees-for-approximately-45-50-minutes-until-they-are-lightly-browned-creme-caramel-is-ready-after-the-creme-caramels-you-take-out-of-the-oven-come-to-room-temperature-stretch-them-and-let-them-rest-in-the-refrigerator-for-at-least-4-hours

creme-caramel-is-ready-after-carefully-separating-the-edges-of-the-rested-creme-caramel-with-a-knife-turn-it-upside-down-on-a-plate-and-serve

you-can-make-a-nice-presentation-by-decorating-it-with-strawberries-or-currants-enjoy-your-meal