To prepare the caramelized cups heat sugar and water in a small skillet over medium-high heat, stirring constantly until the sugar is golden. Remove from heat and pour into 6 oven proof custard cups. Beat eggs and egg yolks together lightly with a wire whisk. Add lemon rind, sugar and milk. Pout into the caramelized custard cups and place in a pan of hot water. Cook on the top of the stove over medium heat 1-hour. Preheat oven to 350-F degrees. Continue to cook in the water-filled pan in the oven for 25-minutes or until a knife inserted in the center comes out clean. Remove from water and cool, then refrigerate. To serve, loosen sides of custard with a knife and invert onto dessert dishes. L.King Posted to recipelu-digest Volume 01 Number 406 by "Diane Geary."
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|Serving Size: 1 Serving (1473g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1673 (55%)|
|Amt Per Serving||% DV|
|Total Fat 185.8g||248 %|
|Saturated Fat 64.1g||321 %|
|Monounsaturated Fat 77.3g|
|Polyunsanturated Fat 27.5g|
|Cholesterol 8219.4mg||2529 %|
|Sodium 1308.7mg||45 %|
|Potassium 1681.6mg||44 %|
|Total Carbohydrate 177.5g||52 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 177.5g|
|Protein 164.1g||234 %|
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Calories per serving: 3023
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