Instructions: 1- PRE-HEAT OVEN TO 350F. 2- PLACE WATER ON HEAT 3- PREPARE BAIN MARE

(WATER BATH)-PUT 8 PYREX CUSTARD CUPS (OR USE COFFEE MUGS) IN A 3 IN DEEP ROASTING PAN. COVER THE BOTTOM OF THE PAN WITH COLD WATER. 4- PLACE THE LEMON ZEST AND SKIM MILK IN A SAUCEPAN, HEAT TO SCALDING. 5- PUT 3/4 C SUGAR IN SAUCEPAN ON HIGH HEAT. STIR CONSTANTLY UNTIL ALL THE SUGAR MELTS AND CARMELIZES. - EXERCISE CARE WITH THE MOLTEN SUGAR,IT IS VERY HOT AND CAN CAUSE SEVERE BURNS. IF THE SUGAR SMELLS BURNT, TRY AGAIN. 6- AS SOON AS THE SUGAR IS MOLTEN AND CARMELIZED, POUR ABOUT TWO Tbsp OF THE SOLUTION IN THE BOTTOM OF EACH OF THE CUSTARD CUPS AND ALLOW IT TO SOLIDIFY.- BEAT THE THREE EGGS, 1/2 C SUGAR AND 1/4 Tsp SALT TOGETHER AND STRAIN THE SCALDED MILK INTO IT (TO REMOVE THE LEMON ZEST). 7- MIX THE EGG AND MILK MIXTURE WELL, ADD THE VANILLA AND FILL THE CUPS TO WITHIN 1/4 IN OF THE TOP. (THE CUSTARD MIXTURE SHOULD BE ABOUT 3/4 TO 1 IN DEEP IN THE CUPS.). 8- PLACE THE PAN WITH THE CUPS IN THE PRE-HEATED OVEN, POUR ENOUGH WATER INTO THE PAN TO COME UP TO 1/4 IN OF THE TOP OF THE CUSTARDS, AND BAKE FOR 45 MINUTES OR UNTIL THE CUSTARD FIRMS UP AND STARTS TO BROWN ON TOP. - DO NOT OVERCOOK OR THE CUSTARD WILL HAVE A GRAINY TEXTURE.

INSTEAD OF ITS INTENDED CREAMY, HEAVENLY SMOOTHNESS. (Anns

Note: when a
knife inserted in the center of a cup comes out clean, its done) 9- REMOVE FROM OVEN AND THE WATER BATH, AND COOL TO ROOM TEMP. PLACE IN THE FRIDGE UNTIL COLD. 10-TO SERVE, CUT AROUND THE TOP OF THE CUSTARD AND TURN UPSIDE DOWN ONTO A SMALL PLATE. COVER WITH THE LUSCIOUS CARMEL SAUCE IN THE BOTTOM OF THE CUP AND ADD A DASH OF FRESHLY GROUND NUTMEG IF DESIRED. GARNISH WITH A SMALL FRESH MINT LEAF. COPYRIGHT 1994 CHARLES C. LEBLANC

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