|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
Dissolve brown sugar in the water and cook until sugar caramelizes.
Line a 1-quart casserole or 8 small custard cups evenly with the caramel.
Scald milk and cool.
Blend in granulated sugar, egg yolks, and lemon rind.
Pour into lined casserole or cups.
Place in pan of water and bake in preheated moderate oven (350°F.) for 1 1/4 hours, or until firm.