• 1 l milk

  • 30 grams caster sugar

  • 2 teaspoon vanilla sugar

  • grated lemon skin

  • 7 eggs

  • 2 eggs yolks

  • butter for greasing

  • 100 grams sugar for
     caramel sauce

  • Slowly boil milk, sugar, vanilla sugar and lemon zest - remove and let rest to cool down.
  • Separately beat eggs white and eggs yolks, and blend it well with milk mixture. Make caramel sauce by dissolving sugar with little water until it becomes liquid caramel.
  • Take small caramel cups, grease them with soft butter. Pour some caramel sauce, top up ¾ cup with milk mixture. Place cups on tray and bake for 10 min. at 220 C. Remove and transfer to deeper tray with some water. Return to oven and bake for another 10 min.

Recipe by Dennis Valcich, Australia. As seen in Maestral, April 1999, p. 29

Other Recipes by Dennis:

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