Crème Caramel

250 g sugar 70 g water 2-3 drops lemon juice

100 g sugar 4 eggs 100 g heavy cream (35%) 400 g whole milk 1 tsp vanilla extract Zest of ½ orange

Heat sugar and water in a saucepan over medium heat until it turns golden brown.

Pour the caramel into ramekins and let it set.

Whisk eggs and sugar together.

Heat milk, cream, and orange zest over low heat, then slowly add to the eggs, whisking constantly.

Strain the mixture, add vanilla, and pour over the caramel.

Place ramekins in a water bath (bain-marie) and bake at 150°C for 40 minutes until set.

Let cool and refrigerate for at least 4 hours before serving.