1. If you don’t have large eggs, use 4 egg yolks instead of 3.
   
2. Prepare the caramel by heating the water and sugar to obtain a caramel.
   
3. Pour the caramel over the base of the mould, tipping it so that it coats the sides
4. Put the milk in a pan and heat over a low flame.
5. Place a baking-tray filled with about 50cl water in the oven and put on at 160°.
6. Grate lemon rind over the sugar and mix together.
   
7. Place the whole egg and yolks in a large bowl, add the sugar and immediately whisk together.
8. When the milk is nearly boiling, pour ½ over the eggs beating constantly;  then, off the heat, pour this mixture over the milk; mixing well.
   
9. Strain through a fine sieve.
   
10. Pour the mixture into the mould, place the mould in the bain-marie and cook for 45-50 mins at 160°.  Do not raise the temperature otherwise holes will form in the custard.  The water should not boil.
11. The custard is cooked when the blade of a knife inserted comes out clean.  Alternatively you can tilt or gently shake the dish to check its consistency.  It is normal for it to move a little but it should not be runny.
    
12. Leave to cool for 2 hrs at room temperature or 1 hr in the fridge.
13. To unmould, place a plate upside-down on the mould and turn out onto a larger dish.  The caramel should run down over to decorate it.
    

Tip: To achieve a smoother surface use a glass or earthenware mould.