| 1 | In a small heavy saucepan, combine ?cup of sugar, cream of tartar, and ?cup water. |
| 2 | Bring the mixture to a boil, stirring until the sugar is dissolved. |
| 3 | Boil the syrup, covered, for 1 minute. |
| 4 | Remove the lid and boil the syrup, undisturbed, until it begins to turn golden. |
| 5 | Continue to boil the syrup, swirling it and tilting the pan, until it is deep golden caramel. |
| 6 | Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the bottom and sides, and let it cool. |
| 7 | In a large saucepan, scald the milk with the cream over moderate heat. |
| 8 | In a large heatproof bowl, whisk together the whole eggs, egg yolks , and the remaining sugar, until the mixture is light and frothy. |
| 9 | Add the scalded milk in a slow stream, stirring constantly, and stir in the lemon juice, zest, and vanilla. |
| 10 | Set the pan in a larger deeper baking pan and strain the custard mixture into the loaf pan. |
| 11 | Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan so that it reaches 2/3 of the way up the outside of the loaf pan. |
| 12 | Bake the custard in the middle of a preheated 325f oven for 80 minutes. |
| 13 | Remove the loaf pan from the larger one and remove the foil. |
| 14 | (the custard will not appear set in the middle but it will set as it cools). |
| 15 | Let the custard cool and then chill it, covered, overnight. |
| 16 | Run a thin knife around the edge of the custard, invert a serving plate over it and invert the custard onto the plate. |
| 17 | A 1972 gourmet mag. |
| 18 | Favorite |
