In a large bowl, beat together butter, sugar, and lemon zest. Then add in lemon juice and 1 egg and mix until combined. Then add in the other egg.

In a small bowl, sift together ½ cup flour and salt. Mix the flour into the wet mixture until just combined.

Add in the remaining flour and milk and mix until just combined.

Grease eight small metal cups. Divide the batter among them. Cover each with a layer of baking paper and a layer of tin foil. Crimp edges to secure.

Place the cups inside a large pan. Boil water and pour the boiling water into the pot until it comes halfway up the sides of the cups. Cover the pan with a lid and let simmer over low heat for about forty-five minutes to an hour. Let stand for 5 minutes before demolding.

Peel zest off the lemon in strips. Pour cream into a small saucepan and add lemon peel. Heat cream until just before it reaches a boil. Remove from heat and let rest for 30 minutes. Strain out lemon peel.

In a medium size saucepan, place sugar over a gentle flame and let melt. When the sugar reaches a dark golden color, add butter and cream.

Stir for one to two minutes and then remove from heat and add salt, as desired.

Let rest for 20 minutes before serving.