Crème caramel

In a saucepan, we boil the water with the sugar and we add the lemon drops, stirring quickly until the caramel turns dark.

We remove the pot from the heat and immediately we empty it by distributing the caramel in the forms.

We let it cool down.

WE PREPARE THE CREAM. In a saucepan, we heat the milk with the sour cream, sugar and vanilla stick until the temperature reaches 60°C.

Then empty the entire contents of the pot into the eggs and with a hand blender, we beat them and homogenize the mixture.

We strain it into a basin and we empty it into the forms.

We bake in a preheated oven at 150°C in a bain-marie for 40 minutes.

We take out the forms and we leave them to cool in the fridge for 4 hours.

To serve, we pass a knife that we have wet around the inner walls of the form and we invert them on a plate.