Instructions: Heat the half-and-half, lemon peel and cinnamon stick in a saucepan over medium heat until just boiling. Remove from heat immediately, discard the lemon peel and cinnamon stick, and allow to cool.

Beat the egg yolks with 1/4 cup of sugar until thick. Strain cooled half-and-half into the eggs, stirring constantly.

Reheat the custard mixture in a heavy-bottomed saucepan over low heat, stirring constantly until it thickens slightly and coats the back of a wooden spoon. Allow to cool slightly.

Pour the custard into four 1-cup ramekins. Allow custard to set, then sprinkle each with a thin layer of sugar and caramelize under a very hot broiler or using a mini acetylene torch until dark amber in color.

This recipe yields 4 servings.

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