Lemon Flan

2 cups half-and-half
2-4 tsp. fresh lemon zest
1 cups white sugar
4 eggs
1 egg yolks
1/4 tsp. nutmeg
1/4 tsp. vanilla extract
4 5oz. oven-proof ramekins

Pre-heat oven 325°. In a pot over medium-high heat, heat the half-and-half
until hot to the touch but not yet boiling. Remove from the heat. Add half
of lemon zest. Steep for 15 minutes to infuse the half-and-half with the
lemon flavor.

In a small saucepan, heat 1/2 cup of the sugar on medium heat until it begins
to dissolve and caramelize; stir gently. Take care to avoid burning the sugar.
When the sugar has become a deep golden brown, pour into the ramekins,
swirling the sugar around to evenly coat the bottom of the ramekin.

Return the lemon mixture to the stove and heat and scald the half-and-half.

Lightly beat the eggs and yolks in a large bowl; mix in the remaining 1/2 cup of
sugar and remaining lemon zest.

Using a fine mesh strainer, strain the scalded half and half and slowly add it
to the egg mixture, whisking gently. Add the nutmeg, and vanilla extract.
Pour mixture into the four ramekins.

Place the ramekins in a baking dish; pour warm water halfway up the side of the
baking dish to make a water bath. Bake in the preheated oven for about 45 minutes,
until set but still slightly jiggly in the center.

Remove the ramekins from the water bath; place on a wire rack to cool. Refrigerate
until cold, about 2 hours, or overnight covered with plastic wrap.
The flans can be made up to 2 days in ahead.

To serve, run small sharp knife around the edge of the flan to loosen. Turn
over onto plate. Shake gently to release the flan. Carefully lift off ramekin
allowing caramel syrup to run over flan. Repeat with remaining flans
and serve. Serve with fresh berries if desired.