the lemons with a vegetable peeler avoiding
the white pith. Scald the milk in a saucepan
over medium heat. Add the lemon peel and remove
from the heat. Let sit for 1 hour. After 1 hour,
strain the milk to remove the lemon peel and
discard the peel.
a bowl, beat the egg yolks until light and fluffy.
In another bowl, combine the cornstarch, sugar
and flour. Add this mixture to the egg yolks
and beat until light and fluffy, about 1 minute.
the milk a second time and add the warm milk
slowly to the eggs, whisking constantly. Place
the mixture back in the saucepan and over low
heat, stirring, cook until the mixture thickens
and bubbles around the edges. Remove form the
hat and whisk int he vanilla, lemon juice and
butter. Fold in the mascarpone until well mixed.
the custard mixture among 6 or 8 individual
grant or tartlet dishes, 5 inches in diameter.
Press the berries into the custard mixture.
Sift the confectioners' sugar over the top.
Broil until the tops are golden brown 1 - 2
minutes. Serve hot or at room temperature.
It can also be made with peaches or nectarines,
and in the winter, with blood or navel orange
6 - 8