1 serving of caramel
200 g Sugar
100 ml lime juice, strained
Finely peeled lemon peel for garnish
Prepare and pour the caramel into a mold, tilting to cover the candy base and walls.
In a saucepan, beat eggs with sugar over low heat until they turn pale and frothy. Pour lime juice and pass the mixture to greased pan. Place the mold in a baking dish, add boiling water halfway and bake the pudding in a water bath for 1 hour or until an inserted toothpick comes out clean.
Remove the pan from water, let cool, Remove from mold, place on a platter and garnish with lemon peel .