2 whole eggs

10 egg yolks

1 liter (4 cups, 1 3/4 pints) milk

Peel of 1 lemon, in pieces

6 TBS sugar

Caramelized sugar

8 TBS sugar

To make the caramelized sugar, heat sugar in an ovenproof (1 liter, 4 cups, 1 3/4 pints) flan mold, over low heat, stirring constantly.

Cook until sugar has melted and is golden brown.

Tilt pan to coat bottom and sides.

Remove from heat and let cool for at least 30 minutes, tilting pan occasionally to coat sides.

To make the custard, mix half of the milk with 3 TBS sugar and peel of 1 lemon.

Cook slowly over low heat for 1/2 hour, stirring constantly. Set aside.

Remove lemon pieces and discard.

In large bowl beat whole eggs and egg yolks lightly.

Blend in 3 TBS of sugar and remaining milk. Gently add the boiled milk and stir.

Pour custard mixture into mold on top of caramelized sugar.

Place mold in pan of hot water.

The water should cover more than half of mold.

Cook on top of stove over a medium flame for 30 minutes. Transfer to a preheated 350 F oven and continue cooking for another 30 minutes or until an inserted knife comes out clean.

Immediately remove from water and cool, covered, at room temperature.

Refrigerate, covered, until ready to serve.

Unmold by loosening sides of custard with a knife and place a serving plate over mold.

Turn over on to plate.