peel of half a lemon
(Meyer if possible), sliced into pieces
lightly packed light or dark brown sugar
Spanish Sherry -- sweet or dry
For the Custard
eggs, lightly beaten
Hot milk (or 1 cup cream and 1 cup milk)
sherry, port, or maderia
In This Recipe
?Combine in a heavy saucepan the eggs, sugar, and salt. Slowly add the hot milk. Transfer to a double boiler and stir consistently until the custard coats a spoon. Don't let the water boil -- just keep it simmering. When the custard is thick add the vanilla and alcohol.
If you've roasted some apples or other fruit add any juices that may have accumulated to the custard. Pour hot custard over any dessert--or eat it straight. Leftovers can be cooled, refrigerated, and eaten the next day warmed up.