CARAMEL CUSTARD

1-1/2 pints of milk
4 eggs
1 dessertspoonful of sugar
1/2 lemon and
4 oz. of castor sugar for caramel

Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the heat, stirring all the time. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water, and the juice of 1/2 lemon. Then pour the caramel into a mould or cake-tin, and let it run all round the sides of the tin. Meanwhile heat the milk near boiling-point, and add the vanilla and sugar. Whip up the eggs, stir carefully into them the hot milk, so as not to curdle the eggs. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water, place it in the oven, and bake in a moderately hot oven for about 20 minutes or until the custard is set. Allow it to get cold, turn out, and serve.