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Tigelada

Caramel:

STEPS:

To make the caramel place the water and sugar in a pan and heat until it reaches the desired shade of darkness. Careful not to burn the caramel and remember that it keeps cooking a little bit after removed from the heat.
Line the pudding pan with the caramel.
Beat the whole eggs in a large bowl. Add the sugar while mixing. Add lemon rind.
After you stop feeling the sugar you are ready to add the milk.
Pour the whole mix into the pudding pan.
The pan goes inside another pan with water into the oven for 70 minutes at 350F.
After it has cooled to room temperature you can plate it carefully. If you place it in the fridge to cool quicker you must be careful that the caramel doesn’t make it stick to the sides. Carefully run a knife along the edge to loosen the top slightly and then dip the pan in hot water for a short period of time just to melt the outer layer and ease the process while keeping the pudding firm.

Enjoy!