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1 liter of İçim Milk
11 tablespoons granulated sugar
Peel the lemon in one piece. Put the milk and lemon zest in a sauce pan and bring to the boil. Remove from the fire and leave to cool. Remove and discard the lemon peel. Put 5 spoons of granulated sugar in a round dish and pour 2 tablespoons of water over it. Heat the pan over medium heat, turning the pan constantly so that the sugar melts and covers the entire surface of the pan. Continue this process for 10-15 minutes until you get a hazelnut brown color. Remove from the stove and let it cool down. Preheat the oven to 170°C. Beat the eggs in a large bowl until pale in color. Slowly add 6 tablespoons of granulated sugar and cold İçim Milk, while continuing to whisk. Carefully pour the mixture into the round baking dish and place the dish on the baking sheet. Add boiled water to the tray so that it is two to three fingers above the baking dish. Cook for about 1 hour, adding more water to the tray if necessary, until a sharp metal or skewer inserted in the pan comes out clean. Leave to cool after removing from the oven. Chill for at least 4 hours before serving.