Cream Caramel

Ingredients:

This desert is great after a big meal. Recipe provided by thomas Ingredients:
10-12 medium size eggs.
1 quart + 1 cup milk.
2 cups granulated sugar.
1 tsp. vanilla extract.
1/2 tsp. salt.
1 lemon rind (grated).
4 tbsp. liquor (Cointreau).
or any other sweet liquor.

Directions:

In a round baking pan 8" or 9" round with 3" sides,
melt 1 cup of sugar over medium to low heat until golden, stirring constantly.
Remove from heat.
While sugar is hot, spread melted sugar on sides of pan by tilting and rolling pan. Set aside.
In a sauce pan, add milk, 1 cup of sugar, vanilla extract, salt, and lemon rind. Bring to a boil.
Remove from heat and let cool.
In a bowl, beat eggs with a mixer for 5 minutes.
Pour 1/2 of the milk mixture into egg mixture,
mix well.
Then add remaining milk mixture into egg mixture, mix well.
Add Cointreau liquor.
Pour mixture into baking pan.
Place baking pan in a larger pan filled with water.
Bake at 325 F for 1 hour or until eggs are set.
Remove from oven and let cool. Place in refrigerator.
Serve cold, place a scoop of the custard in a small desert bowl,
top with some of the melted sugar from the baking pan.