In a saucepan, combine 500 ml of milk, 2 sticks of cinnamon and the zest of one lemon, cook.
In a thick-bottomed stewpan, combine 100 g of granulated sugar, 10-20 g of water and 5 g of lemon juice, cook.
Pour the finished caramel into molds and distribute them on the walls.
Add 4 eggs and 80-100 g of granulated sugar to the bowl, mix with a whisk until the sugar dissolves.
In the egg-sugar mass, we send the milk, filtered through a sieve, and mix again.
Then pour the resulting mixture into the milk jug and fill the molds with caramel.
We cover each form with foil and gently pinch the edges. We put the baking sheet with desserts in the oven, and pour hot water into the baking sheet itself. Bake for 30 minutes at a temperature of 150 degrees.
The finished dessert is sent to the refrigerator. Then we remove the foil from the molds, go through the back of the knife along the edge and serve on a plate. Bon Appetit!