Put 1/2 c. sugar and 2 tsp. water in heavy skillet or sauce pan
and cook, shaking now and then, until sugar boils and forms
light amber syrup. Stir to blend and cook a few seconds
more, but do not overcook or caramel will be bitter. Pour at
once into 1 qt. metal or other straight-sided mold. Quickly
turn mold until caramel coats sides and bottom completely
and syrup has stopped running. Set mold aside. In heavy
saucepan over very low heat, warm milk and cream with
lemon peel for about 20 minutes, until a film forms on top and it
is scalded. Beat eggs, yolks and salt and remaining sugar
until light and creamy. Gradually strain hot milk into egg
mixture a little at a time, stirring constantly with a whisk. Skim
off any froth or bubbles and pour into caramel-lined mold.
in a pan of hot water in a 325º oven for 45 minutes to 1 hour.
Cool and chill overnight. Loosen around edges with tip of
knife. THen invert on serving plate.