1½ pints milk
grated rind of 2 lemons
6 eggs
6oz sugar
5 sugar lumps
Boil milk with rind of lemons. Strain milk to remove lemon rind.
Beat eggs in bowl with sugar over hot water until lemon coloured and creamy in texture. Add milk gradually, stirring constantly with wooden spoon. Skim off froth that forms on top. Do not let mixture boil.
Cook sugar lumps (or granulated sugar) with 2tsp water in charlotte mould or other straight sided baking dish until caramelised. Tilt mould so caramel reaches all sides.
Pour egg mixture into mould and place in dish of hot water deep enough so water comes halfway up side of mould.
Bake at 300º F about 45 mins or until firm when pressed with finger.
Chill thoroughly before unmoulding.
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