Caramel:1/2 cup of sugar1 cup of water1 tablespoon of lemon juicePudding:2 and 3/4 cups of milk3 teaspoons of instant coffee7 eggs3/4 cup of sugar1 tablespoon flourPeel from 1 lemon.
Preparation
Caramel
Heat the sugar, water and lemon juice in the pudding form until it turns into a clear caramel.
While still very hot, spread the caramel all over the pudding form.
Pudding
Preheat oven to 180°C or 350°F.
Warm up the milk with the lemon peel and instant coffee and put aside (don't boil).
Mix the sugar with the flour, add the eggs one by one and beat well.
Then add the milk with the coffee to it and remove the lemon peel.
Pour everything into the pudding form, cover and bake in a water bath for about 40 to 50 minutes.