Homemade crème caramel

Directions

1. Heat the sugar and water over low heat until a dark, thick caramel forms, but be careful not to let it burn. Then, allow it to cool. ⏱ ≈ 20 min
2. Pour the milk into a 2-liter saucepan and bring it to a boil. Then, allow it to cool slightly. ⏱ ≈ 20 min
3. Separate the egg whites from the yolks, then whisk the yolks with the sugar and combine them with the milk. ≈ 4 min
4. Add the orange and lemon zest, then strain the mixture. ≈ 3 min
5. Pour each mold, pour approximately one tablespoon of caramel into the bottom. ≈ 3 min
6. Pour the cream over the mussels and place the dish in a baking dish filled with hot water to halfway. ≈ 3 min
7. Bake in the oven at 160 °C until the custard is set: a knife should come out clean when inserted into the center. ⏱ ≈ 35 min
8. Let it cool completely, then store it in the refrigerator until serving. ⏱ ≈ 2 hr
9. Cut a small circle around each cream, turn each one over onto a plate, and unmold. ≈ 3 min
10. Decorate with whipped cream and strawberries. ≈ 2 min