Browned Creme

One-quarter lb. of sugar with 1 tablespoonful of water is stirred in a small saucepan and left over the fire until it is quite brown, then cool it with a little water. Three good pints of fresh milk and 1/4 lb. of sugar, upon which the rind of a lemon is grated, is boiled up with the brown syrup. Beat up the yolks of 9 eggs, add the milk slowly and let it come to boiling. Put the beaten whites, flavored with a little vanilla, like a wreath around the creme, sprinkle some sugar upon it and cover it with a hot saucepan; cover for a few minutes.