Crème caramel (flan)
For the Caramel:
- 150g sugar (3/4 cup)
- 2 tablespoons of water
- Juice of 1 lemon
For the Cream:
- 4 whole eggs
- 4 egg yolks
- 400ml milk (approx. 1 2/3 cups)
- 400ml cream (approx. 1 2/3 cups)
Prepare the caramel using sugar, 2 tablespoons of water, and the juice of 1 lemon. Allow it to cool at the base of the pan you'll be using for the cake.
Separately, prepare the cream by adding 4 whole eggs and 4 yolks, milk, and cream.
Pour the mixture over the caramel and bake at 110°C for 2 hours.