Custard Cups With Strega

4 lg Eggs
1/2 c Sugar
1/2 ts Vanilla
1 ts Zest, lemon
2 1/2 c Milk, scalded
1/2 c Sugar
3 tb Water
1/2 c Liqueur, Strega

Beat the eggs with the sugar and vanilla until froth and lemon-colored.

Add 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.

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