Crème Caramel

Procedure

1. Put 1/3 cup sugar in a small pot over medium heat and allow the sugar to melt. Shake pan occasionally to distribute the sugar so that it heats evenly. If the syrup colors too quickly, reduce the heat.
2. When the syrup turns brown in color, immediately pour it into the round pan, tilting the pan in all directions to distribute the syrup as thinly as possible over the bottom and sides. Allow to cool completely.
3. Heat oven to 375 degrees F.
4. Crack eggs in a large bowl and discard shells. Add lemon zest, vanilla, sugar and milk. Beat on high speed with electric mixer for 3 minutes and pour mixture into the round pan.
5. Pour 4 cups water into the 10 x 12 x 2-inch pan and then place caramel pan into the water-filled pan. Bake for 1 hour or until it is done. You can test it by inserting a toothpick in the middle all the way to the bottom. If the toothpick comes out clean, it is done; if it comes out coated with batter, you need to bake caramel for 5 more minutes.
6. When it is done, take caramel pan out of the water-filled pan and out of oven. Let it cool, then refrigerate for at least 12 hours.
7. At serving time, remove caramel from the refrigerator and pass a knife around the outer edge between the crème caramel and the pan. Invert a large, deep platter and place it on top of the pan.
8. Hold the pan and the platter in both hands, then invert both and wait a few second for the crème caramel to settle on the platter. Lift the pan very gently and garnish the top and sides of the dessert with mint leaves.

Serve it cold for dessert.