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1
In a large bowl, add the condensed milk and 4 eggs.
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2
Beat with an electrical whisk for 2 minutes
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3
Use the can to measure the milk, and add to the mixture, along with the lemon peel.
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4
Using a wooden spoon stir gently until its all mixed together.
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5
In a deep metal tin, do as you would normally when you grease a pan with the caramel.
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6
Add 1-2 tablespoons extra of caramel to the bottom of the tin.
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7
Pour the mixture into the tin.
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8
Place tin in a large saucepan then add enough water to reach half way up the tin.
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9
Cover with a lid that lets the vapor out.
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10
Boil for around 20/25 minutes.
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11
Carefully add boiling water to the pan when needed.
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12
Do not go above half way up the tin.
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13
Also keep checking that its done it may take less time or slightly longer.
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14
For me it depends on which saucepan or tin I'm using.
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15
Remove tin from the saucepan.
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16
Let it cool completely before trying to remove it from the tin.
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17
Once it's completely cooled, carefully transfer to a plate.
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18
I find it easier to place a plate on top of the tin and turn it quickly.
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19
It should easily come free, if not tap the bottom of the tin until it comes free.
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20
Refrigerate until needed.
