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1
Using vegetable peeler, remove peel (yellow part only) from lemons in large strips.
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2
Pour milk into heavy 1-quart saucepan.
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3
Bring to simmer.
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4
Remove from heat.
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5
Add lemon peel.
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6
Cover and let stand 1 hour.
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7
Strain milk; discard peel.
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8
Return to pan.
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9
Mix 1/3 cup sugar, flour and cornstarch in cup.
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10
Using electric mixer, beat yolks in large bowl until light.
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11
Add sugar mixture; beat until light, about 1 minute.
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12
Bring milk to simmer again.
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13
Gradually whisk hot milk into milk mixture.
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14
Return mixture to saucepan.
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15
Stir over low hear until custard thickens and bubbles.
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16
Remove from heat.
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17
Whisk in lemon juice, butter and vanilla extract, then marscapone cheese.
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18
Cool slightly.
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19
Using small sharp knife and working over medium bowl, cut oranges between membranes to release segments.
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20
(Custard and orange segments can be prepared 1 day ahead.
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21
Cover separately and refrigerate.
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22
Rewarm custard over medium-low heat before continuing.)
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23
Preheat broiler.
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24
Divide warm custard among six 1-cup broilerproof gratin dishes or custard cups.
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25
Arrange orange segments atop custard.
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26
Gently press on segments to submerge slightly.
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27
Sprinkle 1 teaspoon powdered sugar over each.
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28
Place on baking sheet.
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29
Broil until sugar browns, rotating gratins for even broiling if necessary and watching closely, about 3 minutes.
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30
Transfer dishes to plates and serve warm.
