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1
Make the caramel: Place water, lemon juice, and sugar in a saucepan.
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2
Do not stir the liquid.
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3
Bring to a boil until the syrup takes on a darkish-brown color.
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4
Pour a layer of the syrup into a large cake mold or into small individual aluminum containers and allow to cool.
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5
Make the cream: Bring the milk to a boil.
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6
In a separate bowl, lightly beat the eggs and the sugar adding in the salt and the vanilla.
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7
Continue to beat the mixture while slowly adding the warm milk.
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8
Pour the mixture into another bowl, passing it through a sifter to filter out any clumps.
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9
Skim out any foam left on the surface.
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10
Layer the cake mold or evenly distribute into the individual forms.
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11
Place molds into a deep pan and place in a water bath.
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12
Bake at 350F for 35 minutes.
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13
Make the Karydopita: Beat eggs and sugar until lightly frothy.
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14
In a separate bowl, mix the walnuts, bread crumb, cinnamon, cloves, and baking powder.
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15
With a wooden spoon mix into the egg-sugar mixture, folding in all the ingredients.
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16
Distribute evenly into the molds of the half-baked creme slowly in order not to disturb the consistency of the creme and continue to bake for another 35 minutes.
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17
Remove, cool to room temperature and chill for 5-6 hours.
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18
To serve, place the molds into hot water to loosen and invert the mold onto the service plate.
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19
If only one large mold was used, pour half a cup of water into it and bring the remaining sugar syrup to a boil and pour over the cake.
