2 cup of granulated sugar
1/2 cup water
1 (12 oz) can of evaporated milk
1 (12 oz) pasturized milk (use same can of evaporated to measure)
1 (5 oz) can of condensed milk
1 tablespoon of vanilla
1 tablespoon of lemon zest
mixed berries and fresh mint for decorating
Preheat oven 350 degrees F
In a non-stick saucepan over medium heat, cook sugar with water, stirring, until melted and golden in color. Remove from heat as it will continue to cook. Pour into your mold coating bottom and sides. Let cool.
In a large bowl whisk all your ingredients except for the lemon zest. After whisking pour through a sieve into another bowl and add the zest. Pour mixture into prepared mold and place mold into a large roasting pan filled halfway with water to make your Bain de Marie.
Bake for about 50 minutes or until set. You can use a toothpick to test. Let cool completely.
To unmold - run a knife around the edges and invert into a rimmed platter. Decorate with berries, carambola and mint sprigs.