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 cups 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 cups 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. (Ann's Note: when a knife inserted in the center of a cup comes out clean, it's 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

mg. cholesterol

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,