1 cup white sugar
3 cups milk
1 (14 ounce) can evaporated milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
In a saucepan, heat sugar and milk to boiling, stirring constantly. Remove from heat; whisk in the evaporated milk. Place butter and milk in a medium bowl. Beat until smooth. Stir in lemon zest and vanilla extract. Pour into 8 muffin cups or mold halves.
Bake in the preheated oven for 20 minutes, or until the top is just golden brown. Cool slightly before removing from pan.