I have long wanted to prepare this French dessert (creme caramel) Yes, as I was afraid of. It turns out nothing complex. Ingredients a minimum as a result of the most delicate pudding that melts in the mouth.
Prepare the caramel. In a saucepan with a thick bottom pour the sugar and add the lemon juice. At the very beginning, you can stir a little spatula until the sugar dissolves well, and then you do not need to touch the caramel otherwise it will crystallize. In the end, you should get this caramel.
Into the prepared molds, pour the caramel.
Milk preheat but do not boil, beat the eggs a little with sugar, egg mixture continuously stirring pour in a thin stream of milk, add vanilla (I still added cinnamon is not much, but it's an Amateur) and all how to whisk.
Pour the custard into the ramekins on top of caramel. Put the molds in a larger diameter container and pour cold water into it. Pudding is prepared in a water bath in the oven at 175 degrees for 40 minutes.
This is what pudding looks like after we take it out of the oven. Cool it in the refrigerator for at least 4 hours.
When the pudding is completely cooled turn it over on a plate and you can enjoy this delicate dessert. Bon appetit!