Madeira Lemon Crème Caramel

In small heavy saucepan, stir 1/2 cup (125 mL) of the sugar with 1/4 cup (50 mL) water over medium-high heat until dissolved. Reduce heat to medium. Cook, without stirring but brushing down side of pan with brush dipped in cold water, for 10 to 12 minutes or until dark amber. Remove from heat. Averting face, carefully add lemon juice. Divide among eight 6-oz (175 mL) custard cups, swirling to coat bottom and 1/2 inch (1 cm) up side. Set aside.

In saucepan, bring milk, cream and lemon rind just to boil; remove from heat. In bowl, beat together egg yolks, eggs, Madeira and remaining sugar. Slowly strain in milk mixture, gently stirring to blend. Pour into prepared cups.

Place cups in large baking dish; pour in enough boiling water to come halfway up sides of cups. Bake in 350°F (180°C) oven for 40 minutes or until knife inserted in centre comes out clean. Let cool to room temperature. Run knife around edge; invert onto plates, scraping out any caramel adhering to cup.

Additional information :

Variation
Vanilla Lemon Crème Caramel: Omit Madeira; add 1/2 tsp (2 mL) vanilla.