Crème caramel in a bain marie

Method

1. In a saucepan: 1. Place the sugar in a saucepan, add the lemon and water, and cook until a dark golden caramel is obtained. 2. Quickly pour it into the mold and move the mold to spread it evenly and until it sticks well all around the mold.
2. In microwave: 1. We make it easy for you! You can also prepare the caramel in the same mold by heating it for 6 minutes in the microwave or until the caramel has a dark tone. 2. Spread it well around the mold until it sticks well all around the mold.
3. For the flan: 3. Preheat the oven to 160ºC (320ºF). 4. Pour the milk into a saucepan and bring it to a boil. 5. In a bowl, use a whisk to beat the eggs with the sugar, vanilla sugar, and lemon, then pour the hot milk on top. 6. Beat well with the whisk until a homogeneous cream is obtained. 7. Pour the mixture into the mold without exceeding the max line and insert the ceramic plate into the mold. Bake the flan with the plate in a water bath in the oven for 55 minutes at 160ºC (320ºF). 8. Remove from the oven with Lékué oven mitts, let it cool without the plate, and refrigerate for a minimum of 2-3 hours. 9. When serving, turn it over onto the plate, tapping the flan until it falls out.