Preheat oven to 350 degrees.

In a medium, heavy bottomed saucepan, bring the cream, sugar, rose buds and lemon peel to a simmer. Let simmer on low heat for 10 to 15 minutes, stirring often so that the cream does not burn.

Strain the rose buds and lemon peel out of the cream.

In a medium bowl, whisk 5 egg yolks until smooth.

While whisking the egg yolks with one hand, slowly pour about a 1/4 cup of the hot cream and whisk into the eggs (tempering the eggs). Be sure to pour slowly and whisk quickly to avoid cooking the yolks.

Slowly pour the rest of the cream into the egg yolks and whisk well.

Strain the egg mixture to remove any bits of egg that may have gotten cooked (coagulated).

Pour the egg mixture into small oven safe bowls or ramekins. Fill the ramekins about 1/4 inch below the rim.

Place the ramekins into a deep baking dish.

Put the baking dish in the oven and carefully pour hot water into the baking dish (making sure no water gets into the custard) till about half way up the ramekins.

Bake for 23 to 25 minutes if you have about 1/2 cup of custard in the ramekins. You will know they are done if they jiggle all the way across the top as opposed to rippling like a liquid. The trick is to get them out just as soon as they’ve set to this point.

Let the custards cool at room temperature for thirty minutes or so, then refrigerate for at least 3 hours.

When ready to serve, sprinkle a thin layer (about 1/8th of an inch) of sugar on the custard.

Using a torch, melt the sugar until it turns golden brown. If you don’t have a torch, stick the custards with the sugar on them into the broiler for about a minute or two until the layer on top is hard and brown.