Creme Caramel

Method

1. In a pot, heat milk with lemon zest and vanilla pod.
2. In a bowl, beat 8 whole eggs with sugar and a splash of rum or cognac.
3. Prepare the caramel: melt sugar with a little water in a saucepan over medium heat until golden. Pour a layer into the bottom of each mold, tilting to coat the sides.
4. When the milk is hot but not boiling, gradually pour it into the egg mixture, stirring constantly.
5. Strain the custard through a fine sieve into the caramel-lined molds.
6. Place the molds in a deep baking dish and pour hot water halfway up the sides (bagnomaria).
7. Bake in a preheated oven at 170°C until set, about 40–50 minutes.
8. Remove from the oven and let cool completely, then refrigerate for at least 4 hours.
9. To unmold, run a knife around the edge and invert onto a plate.