Crème caramel with malt beer

Ingredients for 8 servings:

• 150 g sugar
• ½ lemon(s)
• 250 ml milk
• 250 ml malt beer
• ½ vanilla pod(s)
• ½ tsp cinnamon
• 3 eggs
• 2 egg yolks
• 75 g sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 40 minutes; Total time approx. 9 hours

delicious variation of the classic

Caramelize the sugar with the squeezed lemon juice in a pan until light brown. The lemon juice only helps the caramel liquefy later; you won’t taste it. Pour the liquid caramel into the dessert molds, covering the bottom as completely as possible. Scrape out the seeds from half a vanilla pod and add them to the milk and malt beer along with the cinnamon powder. Heat and bring to a boil briefly. Beat the eggs and two egg yolks with the sugar, then slowly stir in the hot malt milk. Avoid air bubbles. Pour into the dessert molds, leaving a half-centimeter border. Cook in a water bath in an oven preheated to 200°C for 20 minutes. Remove from the pan, cool, and refrigerate overnight. To serve, run a knife around the inside of the molds and turn the desserts out onto small plates.