• Preheat the oven to 180°C/ 350°F.
• Prepare a 30cm/12 inch round cake tin.

For the caramel:

• Place the sugar and water in a saucepan. Cook over medium heat, shaking the pan occasionally without stirring.
• When the sugar turns to a golden caramel sauce, remove from heat and immediately pour the caramel into the cake pan covering the bottom and edges.

For the custard:

• In a large bowl beat the eggs with an electric mixer for 1 minute.
• Add the sweetened condensed milk, vanilla, milk, and lemon zest over the mix and beat for 1 more minute incorporating the mixture.
• Pour the mixture into the cake pan covering the caramel.
• Now place the crème caramel dish in a roasting pan, and pour enough water into the roasting pan to cover two thirds of it.
• Place in the middle of the oven and bake for 1 ¼ or 1 ½ hours, or until it is ready.
• Cover the cake with aluminum foil if it starts changing color.
• Check if it is done by inserting a knife in it … if it comes out clean then it’s ready.
• Remove from the oven and baking tin. Allow it to cool.
• Refrigerate a minimum of 5 hours.
• Invert to a large serving dish.