Baked cream caramel dumplings

Preheat oven to 175 ° C or gas oven 3. Slowly cook 75 g of sugar in a saucepan until it is liquid and light brown in color. Caramel mold directly into molds and let it flow over the bottom. In a bowl, mix eggs, egg yolks, vanilla sugar, lemon zest and the rest of sugar until they are airy. Mix milk and crème fraîche. Pour egg mixture into molds. Put the molds in the baking dish and carefully pour the bowl with hot water to about 1 cm under the edge of the molds. Puddles in the middle of the oven in approx. 55 minutes until done. Remove from oven and allow molds to cool. Store in a refrigerator until use.

With the knife flange loosen the edge of the molds. Dip the molds in hot water for about 1 minute. Place a plate on molds, turn them together and let flans slide out.