Description

Ingredients

• 🥚 Eggs: 6 large (≈300 g / 10.6 oz) egg Original: 🥚 Eggs: 6 large (≈300 g / 10.6 oz)
• 🥛 Whole milk, warmed: 750 ml (3 cups / 25 fl oz) dairy Original: 🥛 Whole milk, warmed: 750 ml (3 cups / 25 fl oz)
• 🍬 Sugar (for custard): 120 g (½ cup / 4.2 oz) Original: 🍬 Sugar (for custard): 120 g (½ cup / 4.2 oz)
• 🍬 Sugar (for caramel): 150 g (¾ cup / 5.3 oz) Original: 🍬 Sugar (for caramel): 150 g (¾ cup / 5.3 oz)
• 🌹 Rozulin (rose liqueur) or vanilla extract: 10 ml (2 tsp / 0.34 fl oz) Original: 🌹 Rozulin (rose liqueur) or vanilla extract: 10 ml (2 tsp / 0.34 fl oz)
• 🍋 Lemon zest, very fine: ½ tsp (1 g / 0.04 oz) Original: 🍋 Lemon zest, very fine: ½ tsp (1 g / 0.04 oz)
• 🧂 Pinch of salt: 0.5 g (⅛ tsp / 0.02 oz) Original: 🧂 Pinch of salt: 0.5 g (⅛ tsp / 0.02 oz)

Preparation

• Caramel: In a small pan melt 🍬 150 g sugar over medium until amber. Immediately pour into a 1–1.2 l round baking dish; tilt to coat the base. Cool until set.
• Custard: Whisk 🥚 eggs with 🍬 120 g sugar and 🧂 salt—just to combine, do not foam. Whisk in warm 🥛 milk, 🌹 rozulin/vanilla, and 🍋 zest. Strain through a fine sieve into the caramel-lined dish.
• Bake in bain-marie: Set the dish in a larger pan. Pour hot water around it to reach ½ the sides. Bake at 160°C / 320°F 40–50 min, until the edges are set and the center still jiggles.
• Chill & unmold: Cool to room temp, then chill 4 h (or overnight). To serve, run a thin knife around the edge, invert onto a rimmed plate so the caramel sauce floods over.

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