1/2 vanilla bean
2 whole eggs
60g + 10g + 10g granulated sugar
In a pan add the milk and cream, 60g of sugar, vanilla bean and lemon zest. Slowly bring it to the boil, then remove it from the heat and leave it to infuse for half an hour.
In a bowl beat the eggs with a spoonful of sugar. Pass the milk and hot cream through a strainer to remove the vanilla and zest.
Then prepare the caramel by melting 10g of sugar in a mold until it boils golden brown and the caramel becomes more fluid. Turn the mold over to spread the caramel over the entire surface.
Pour the mixture into the mold and cook in a water bath for about 50 minutes. When the cream has solidified, remove the mold from the oven and let it cool to room temperature. Serve the crème caramel in a dish helping yourself with a knife.