Goxua-Basque Creme

For Caramelized Sugar: Heat sugar and water in small skillet over moderate flame. Stir constantly! When the sugar is golden brown, remove and pour in six oven proof cups.

For Custard (u sease, el flan): Beat whole eggs and yolks together, lightly. Add lemon rind sugar and milk. Pour into caramelized cups and place cups in a pan of hot water (obviously without letting the water in the cups, you nerds!). Cook on the stove for an hour, medium flame.

Transfer to 350 degrees F oven and cook for another 25 minutes. A knife inserted in the custard must come out clean. Remove cups from the water (notice, they are still there!), cool and the refrigerate.

To serve, loosen custard with a knife and invert cup to a little dish.