Serves: 8

Ingredients:

4 eggs, slightly beaten 1 tall can (400 g) evaporated milk 1 cup refined sugar 1/2 teaspoon grated lemon rind

Procedure:

1. Caramelize 2 tablespoons of the sugar in this recipe in the upper pan of a double boiler

2. Pour caramel syrup into the mould

3. Scald milk in the same double boiler; add the rest of the sugar and stir until dissolved. Cool

4. Pour scalded milk gradually into the beaten eggs; add lemon rind and blend thoroughly

5. Strain 2 to 3 times using a cheese cloth and pour into the mould

6. Steam for about 40 minutes or bake at 180 degrees C (350 degrees F) for 1 hour or until done. Test by inserting a clean skewer at the centre, if the skewer comes out clean the custard is cooked

7. Cool and remove from mould; slice and serve.

Note: Pure egg yolks are usually used but for practical purposes, whole eggs are used in this recipe and also to lessen the cholesterol content of the custard. A medium size molded cake pan can be used as a mould for the custard. The sugar can be caramelized directly in it. Put sugar into the pan and put on top of a hot plate on the stove. This requires a bit of skill as the sugar quickly caramelizes and the pan becomes very hot. Add a tablespoon of water and quickly coat the base and side of the pan with caramel syrup by tilting technique.