| 1. | Scald milk and allow to cool slightly. |
| 2. | In a bowl, beat egg lightly to mix yolk and white. Add sugar, lemon rind, lemon extract and salt. Stir. Gradually add milk, stirring constantly. |
| 3. | Grease two 6-ounce glass custard cups. Pour half the mixture in each cup. Cover cups tightly with aluminium foil securely tied. |
| 4. | Pour water into cooker. Put grid in cooker. Place cups on grid. |
| 5. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. |
| 6. | Remove cooker from heat. Reduce pressure by placing cooker in approximately 4 inches (10 cms.) of cold water in a basin or in a sink for 1 or 2 minutes. |
| 7. | Open cooker. Take out and uncover cups. |
| 8. | Allow to cool to room temperature. Refrigerate. Serve custard chilled. |