Caramelized sugar:

Heat the sugar and water in a small skillet over medium high burner, stirring constantly until sugar has turned a golden color

This takes time , and it will seem as if it has gone all wrong, but be patient and the seemingly dried out sugar will suddenly turn into golden syrup

Remove from heat immediately and pour into ovenproof casserole dish or 6 individual custard cups

Custard:

Beat together lightly the whole eggs and yolks

Add the lemon rind, sugar, and milk

Pour into the casserole dish or individual custard cups and place the dish or cups into a pan of hot water

Cook on stovetop over medium heat for one hour

Transfer pan to 350 oven and heat for an additional 25 minutes or until a knife inserted in the custard comes out clean

Remove the casserole or cups from water , cool and then refrigerate

To serve, loosen the sides of the custard with a knife and invert onto cold plate or dessert dishes

‍

‍