Egg Custard with Marsala Wine

In a medium-sized bowl, combine the eggs, lemon zest, and flour

Using an electric whisk or a wire whisk, beat until you have a smooth creamy mixture (approximately 2 minutes)

Place the bowl over a pot of simmering water

Slowly add the Marsala wine, whisking continuously, until you have a light cream

Cover with plastic wrap directly on the surface to prevent a skin from forming and let it cool at room temperature for about 20 minutes

Transfer to six serving cups and wait for it to chill

Cover with plastic wrap and refrigerate for approximately 1 hour before serving.