Latte alla portoghese

Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip. Put the vanilla pod, marrow and milk in a saucepan. Use a peeler to cut 2 strips of the yellow skin of the lemon and add. Squeeze out the lemon. Bring the milk to the boil, stirring occasionally. Turn off the heat when the milk is boiling and leave for 10 minutes.

Meanwhile, put 200 g of sugar in another saucepan. Add 3 tbsp water and 3 tbsp lemon juice and let the sugar melt over a low heat in 5 min. Turn the heat up and let the sugar caramelize. Pour the caramel into the baking trays so that the bottom is completely covered. The caramel may then become hard.

Preheat the oven to 170 ° C. Beat the eggs with the rest of the sugar. Bring the milk back to the boil. Pour the boiling milk through a sieve at the egg mixture and stir until the sugar is dissolved. Pour the mixture into the dishes on the caramel. Put the dishes in the oven dish. Fill the baking dish with boiling water and let the dessert cook in this way in about 35 minutes (au bain-marie). Make sure that the water does not boil. If this happens, open the oven briefly and set it at 130 ° C. The top of the dish may turn golden brown. Allow to cool. Put in the fridge for at least 1 hour and serve in the dishes.