|Milk||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||1 1⁄2 Tablespoon|
Bring milk to a boil with lemon peel and cinnamon broken in small pieces.
Let it boil slowly at least 5 minutes to take on flavor.
Beat egg yolks with 1/2 cup sugar and 3 TB cornstarch until light in color and stiff.
Allow milk to cool for 5 minutes.
Strain it into egg yolk mixture; blend, and, stir frequently while cooking over low heat for 20 minutes or until mixture thickens.
Do not allow to boil.
Just before removing from fire, add 1 1/2 tb butter and stir until melted and blended.
Let mixture cool to lukewarm before spreading on spongecake.
Sprinkle remaining sugar on top of filling and put under hot broiler just long enough to caramelize sugar slightly.
When sugar bubbles and begins to turn brown, it is done.
NOTE: The custard filling can be given any flavor you choose.
For example, instead of cinnamon, you might use a vanilla bean, a teaspoon of almond extract, or a piece of orange peel.