Summary

Ingredients

• 120 g suar, for the caramel
• 250 ml milk
• 250 ml cream
• 1 piece (s) ginger root, about the length a thumb
• 4 tablespoon sugar
• 1 pinch (s) salt
• some lemon peel, grated
• 2 egg (s)
• 3 egg yolks

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Instructions

1. Melt the sugar for the caramel in a saucepan without any other ingredients, then let it turn hazelnut brown. Take the pot off the stove and divide the caramel, which is now hardening quickly, into four small molds. Work very quickly because the caramel should cover the base evenly and it will solidify quickly in the cold molds.
2. Bring the milk and cream to the boil in the same saucepan. Add the sugar, lemon zest and the peel of the ginger. Take the pot off the stove and let it steep for a few minutes. Meanwhile, whisk the eggs and yolks in a bowl with salt and the finely grated ginger until smooth. Bring the milk to the boil again and pour it through a sieve while stirring to the eggs.
3. Divide into the prepared molds. Place in a roasting dish or casserole dish with a layer of newspaper underneath to reduce the heat. Place the mold in the oven preheated to 130 degrees hot air or 150 degrees top and bottom heat. Then fill up with hot water so that the molds are largely surrounded by it. Let it set for about 50 to 60 minutes. Let them cool down and then chill until the next day.