Title: Lemon caramel custard
 Categories: Desserts
      Yield: 4 servings
 
  1 1/2 c  Sugar
      1 pn Cream of tartar
  3 1/2 c  Milk
      1 c  Heavy cream
      5 lg Eggs
      5 lg Egg yolks
      2 tb Fresh lemon juice
      1 tb Lemon zest
      1 ts Vanilla
 
  In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar,
  and 1/4 cup water. Bring the mixture to a boil, stirring until the
  sugar is dissolved.  Boil the syrup, covered, for 1 minute.  Remove
  the lid and boil the syrup, undisturbed, until it begins to turn
  golden. Continue to boil the syrup, swirling it and tilting the pan,
  until it is deep golden caramel.  Pour the caramel into a 9x5 loaf
  pan, tilt the pan to coat the bottom and sides, and let it cool.
  
  In a large saucepan, scald the milk with the cream over moderate heat.
   In a large heatproof bowl, whisk together the whole eggs, egg yolks
  , and the remaining sugar, until the mixture is light and frothy.
  Add the scalded milk in a slow stream, stirring constantly, and stir
  in the lemon juice, zest, and vanilla.  Set the pan in a larger
  deeper baking pan and strain the custard mixture into the loaf pan.
  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.
  
  Bake the custard in the middle of a preheated 325f oven for 80
  minutes. Remove the loaf pan from the larger one and remove the foil.
   (The custard will not appear set in the middle but it will set as it
  cools.)
  
  Let the custard cool and then chill it, covered, overnight.  Run a
  thin knife around the edge of the custard, invert a serving plate
  over it and invert the custard onto the plate.
  
  a 1972 Gourmet Mag. favorite