1 liter fresh milk	600 g sugar
7 egg yolks	3 sachets vanilla
3 eggs	rind of 1 lemon

Preparation:

Put the milk, sugar and lemon rind in a saucepan. Bring to the boil and then remove from the heat. Leave to cool.

Beat the eggs and yolks and mix well. Add them to the milk and sugar; then slowly bring to the boil.
As soon as the mixture starts boiling remove from the heat.

Caramelize 150 g sugar being careful not to burn it and put it into a pudding mould.

Add the liquid milk cream and put the mould in a bain marie in the oven, and bake for about 2 hours at 120°.

Chill well. Turn the crème caramel onto a serving dish just before serving.