787- Egg and Milk Pudding / كريم كراميل بالبيض
For the pudding:
1/2 liters (16.7 oz) milk
1 1/2 tablespoons light brown sugar
1 tablespoon vanilla sugar
For the caramel:
100 grams (3.5 oz) granulated sugar
1 teaspoon lemon juice
Step 1: Preparing the caramel
1- In a small pan over low heat, add the granulated sugar and leave it to melt without stirring until it becomes liquid and takes a golden color.
2- Add the lemon juice and mix using a wooden spoon until well combined.
3- Pour 1 tablespoon of the caramel into 5 ramekins. Set aside.
Step 2: Preparing the pudding
4- In a large bowl, lightly beat the eggs using a whisk. Set aside.
5- In a large saucepan over medium heat, add the milk, light brown sugar, vanilla sugar, and stir with a spatula until all the sugar is dissolved.
6- Add the milk to the beaten eggs while whisking the mixture.
7- Pour the eggs and milk mixture into the ramekins and place them on a baking sheet full of water.
8- Place the puddings in a preheated oven at 160°C (320°F) and bake for 30 minutes.
9- Increase the temperature to 200°C (392°F) and bake for 5 minutes. The texture of the eggs and milk pudding should be firm and smooth.
10- Remove the eggs and milk pudding from the oven and allow them to cool completely at room temperature, then place it in the refrigerator for 3 hours before serving.
11- Slide the tip of a knife into the ramekins sides to make a space around the pudding.
12- Serve the eggs and milk pudding cold on a plate.