In a medium pan heat 100g of caster sugar until completely melted, then boil rapidly until a golden brown caramel.
Pour the hot caramel into 6 small 200ml ramekins or metal pudding moulds and swirl it around the bottom, then leave to set.
Heat the oven to 170°C/150°C fan oven/gas mark 5.
Put the milk and lemon rind into a pan and bring to just below boiling point.
Whisk the eggs and remaining 75g caster sugar together, then pour the milk over the eggs, continuing to whisk as you pour.
Strain the custard into the ramekins or pudding moulds.
Sit the dishes in a small roasting tin and pour hot water into the tin to come halfway up the ramekins or pudding moulds sides. Bake for 20-25 minutes until custards are just set.
Cool, then chill for at least 2 hours (preferably overnight).
To serve, run a knife around the edges of the custard and turn onto a small plate.
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