4 large eggs
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon zest, lemon
2 1/2 cup milk, scalded
1/2 cup sugar
3 tablespoon water
1/2 cup liqueur, strega (Galliano)

Beat the eggs with the sugar and vanilla until frothy and lemon-colored. Stir in the lemon zest and continue beating.

Add the milk, whisking all the while. Boil the second half-cup of sugar with the water to make caramel and pour into custard cups.

Add the whisked egg-and-milk mixture and place cups in a pan. Fill the pan with enough water to come halfway to the top of the cups.

Bake at 350°F for 45 minutes or until a toothpick comes out clean when inserted into the center of the custards.

Unmold and serve with Strega.

Serving Size: 4