2. Caramelize a round 1 quart aluminum pan, by placing sugar in pan, and melting over low heat until light color. Swirl pan to coat bottom and sides. Set on wire rack.

3. Break 2 whole eggs into a measuring cup and blend with a rubber spatula. Add and mix egg yolks sufficient to total 1 1/2 cups. Place in a saucepan.

4. In another saucepan, mix ingredients included in C and boil over high heat, without stirring, until syrup thickens to thread stage (candy thermometer - 230 degrees).

5. Remove from heat and discard cinnamon stick and lime peel.

6. Add slowly to egg mixture and blend with a rubber spatula. Strain and pour over caramelized pan.

7. Cover pan with aluminum foil and set in a large shallow baking pan containing about 1 inch of hot water.

8. Bake for 2 hours. Remove pan from water bath. Remove aluminum foil, allow to cool on wire rack and unmold onto serving platter.