Instructions: A rich custard, similar to that of the French dessert - creme brulee - Heat the half and half, lemon peel, and cinnamon stick in a saucepan over medium heat until just boiling; then remove them from heat immediately, discard the peel and cinnamon stick, and allow to cool. Beat the egg yolks with ( cup sugar until thick; then strain the 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 into four 1-cup ramekins or custard cups. Allow to set, then sprinkle each with a thin layer of sugar and caramelize until dark amber in color.

To do this, set under broiler until desired color (3 - 5 minute).

Sunday Dinner Recipe Site http://www.geocities.com/sundayliving Servings: 4

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