الكريم كراميل بالليمون

Remove the caramel from the cups and invert them onto serving plates.

Grate the yellow lemon zest finely using a grater.

Add the lemon zest to the milk in a saucepan over the heat.

Add the crème caramel powder to the milk and lemon zest, and whisk well until completely dissolved.

Strain the mixture using a sieve to remove any large pieces or impurities.

Pour the mixture into small bowls or the containers for the crème caramel.

Let the crème caramel cool at room temperature for 15–20 minutes, then refrigerate for at least 2 hours until fully chilled.

Garnish the crème caramel with lemon zest, blueberries, or raspberries before serving.

Tip: For a distinct flavor, use only yellow lemon zest. Garnish as desired with lemon zest, blueberries, or raspberries.