|Sugar||1 Cup (16 tbs)|
|Sweetened condensed milk||14 Ounce|
|Water||1 Cup (16 tbs)|
|Lemon rind||1⁄2 Teaspoon, grated|
Combine sugar and 2 tablespoons water in heavy, small skillet.
Cook, stirring constantly, until caramelized and syrupy.
Immediately pour into warm 4-cup buttered mold; tilt to coat bottom and sides of container while sugar is still hot.
Beat eggs well.
Add milk, 1 cup water, cinnamon, and lemon peel; mix well.
Pour into prepared mold.
Place casserole in larger pan containing hot water to level of custard.
Bake at 350°F 1 hour or until knife inserted in center comes out clean.
Loosen custard with knife; invert on serving platter.
Spoon caramel over top.