The delicacy of this dessert is derived from the balance of 1 egg white to 4 yolks and to its having been strained before cooking.
For 4 people:
If you don’t have large eggs, use 4 egg yolks instead of 3.
- Prepare the caramel by heating the water and sugar to obtain a caramel.
- Pour the caramel over the base of the mould, tipping it so that it coats the sides
- Put the milk in a pan and heat over a low flame.
- Place a baking-tray filled with about 50cl water in the oven and put on at 160°.
- Grate lemon rind over the sugar and mix together.
- Place the whole egg and yolks in a large bowl, add the sugar and immediately whisk together.
- When the milk is nearly boiling, pour ½ over the eggs beating constantly; then, off the heat, pour this mixture over the milk; mixing well.
- Strain through a fine sieve.
- Pour the mixture into the mould, place the mould in the bain-marie and cook for 45-50 mins at 160°. Do not raise the temperature otherwise holes will form in the custard. The water should not boil.
- The custard is cooked when the blade of a knife inserted comes out clean. Alternatively you can tilt or gently shake the dish to check its consistency. It is normal for it to move a little but it should not be runny.
- Leave to cool for 2 hrs at room temperature or 1 hr in the fridge.
- To unmould, place a plate upside-down on the mould and turn out onto a larger dish. The caramel should run down over to decorate it.
Tip: To achieve a smoother surface use a glass or earthenware mould.