Custard

Cup of Yum
1. Heat milk, sugar, vanilla sugar and lemon zest. Let cool.
2. In a large bowl, beat the eggs and egg yolks and mix with the milk.
3. Heat the oven to 350 F (180 C).

Caramel

1. In a saucepan, add the sugar and water and cook on low to medium heat until the caramel turns amber.
2. Grease ramekins or a large baking dish with butter.
3. Pour 1 teaspoon of caramel in the bottom of each ramekin or 4 tablespoons in the bottom of a large pan and pour over the preparation.
4. Place the ramekins or the mold in a bain-marie (water bath), and bake in the oven for about 30 minutes if they are individual ramekins or 40 minutes if it is a single large mold.
5. Cool the cream in the refrigerator for at least 3 hours.

Caramel sauce

1. Shortly before serving, make the caramel sauce. In a saucepan, add ½ cup of sugar and 2 tablespoons of water and cook on low to medium heat until the caramel becomes amber.
2. Add the ½ cup (100 ml) of water over the caramel. Cook on low to medium heat for 10 minutes.
3. Let cool.
4. Unmold the creams on a plate and serve with whipped cream and caramel sauce.