Whip up this luxurious 70's classic with just six ingredients.
- Preparation Time10 mins
- Cooking Time60 mins
2) Preheat the oven to 180C/Gas Mark 4.
3) In a medium bowl, combine the remaining 100g sugar, milk, lemon zest, vanilla, food colouring, and eggs, and mix very well. Pour this mixture into the cups or ramekins; fill each until nearly full.
4) Place the creme caramel cups into a large baking dish. Make a water bath by adding water to the dish so that it comes about halfway up the sides of the cups. Bake for 45 mins. Carefully remove from the water bath, let cool to room temperature, and then refrigerate until completely chilled before serving. Serve by inverting ramekin onto a plate.
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