2 oranges
3 lemons
2 limes
1 qt. milk
12 egg yolks
3/4 c. + 2 tbsp. sugar

Finely grate peel from oranges, lemons and limes. Place each in different bowls. Scald milk.

Meanwhile, beat egg yolks and sugar until light and thick, 3 to 5 minutes. Stir in scalded milk. Pour mixture into 3 equal portions over citrus peels. Leave 10 to 15 minutes for flavors to mingle.

Strain each mixture through fine sieve into 4 individual mousse pots with lids or ramekins. Cover pot with lids or ramekins with foil. Set in large pan. Fill with boiling water halfway up outside of pots. Bake at 350 degrees until custards are almost set and knife inserted in center come out clean, 20 to 25 minutes. Cool.

Pots de creme can be stored up to 2 days, tightly covered, in refrigerator. Serve at room temperature. makes 12 individual pots.

NOTE: Only citrus peels are used to flavor custard, as their juices will curdle milk.