كريم كراميل

To prepare the caramel, place half a cup of sugar in a pan over medium heat without stirring until it melts and turns golden brown.

Stir with the spatula until incorporated and then stir the saucepan as described in the video

Immediately pour the caramel into a cake mold before it cools and hardens.

In a blender, combine 4 eggs, the zest of one lemon, 1/4 tsp white vinegar, 1 tsp vanilla

Add 1/4 cup sugar, 1/3 cup milk powder, 1 cup milk, 1 can of condensed milk, and liquid cream until the mixture is smooth.

Strain the mixture through a fine sieve to ensure a smooth texture with no lumps.

Pour the strained mixture into the cake mold over the caramel.

Cover the mold with aluminum foil and place it inside a larger oven tray filled with water (for a water bath).

Bake the crème caramel in a preheated oven at 170°C (340°F) for one hour on the middle rack.

After baking, let it cool slightly at room temperature.

Transfer the mold to the fridge and chill for at least 4 hours.

After removing it from the refrigerator, place it in a tray and add boiling water to make it easier to flip

Before serving, invert the crème caramel onto a serving plate and serve cold.