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Ingredients:

• 250g Sugar
• 125g Water
  
• 737g Milk 3.25%
• 1/2 Vanilla pod
• 5g Lemon zests
• 175g Sugar
• 4.5 Whole eggs large
• 3 Egg yolks

Method:

1. Make a dark caramel with the water and sugar and pour into ramequins, let harden
2. Lightly boil milk, vanilla, zests and sugar
3. Let rest for 20 min.
4. Add eggs and yolks. Blend well.
5. Strain with a Chinois
6. Pour into ramequins and cook in a double boiler for 30 minutes at 300F
7. Let cool and refridgerate
8. To serve, remove from ramequins ant turn over onto serving plate.  Decorate with fresh fruit.

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