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CARAMEL:
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1. First line the bottom of a loaf pan with caramel in the following way: In a small, heavy saucepan or skillet, bring 1 cup of sugar and the water to a boil over high heat, stirring until the sugar dissolves.
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2. Boil the syrup over moderate heat, and, using two pot-holders, gently tip the pan back and forth almost constantly until the syrup turns a rich, golden, tea like brown. This may take 10 minutes or more.
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3. As soon as the syrup reaches the right color, remove the pan from the heat and carefully pour the caramel all at once into a 9-by-5-by-3-inch loaf pan.
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4. Tip and swirl the pan to coat the bottom evenly. Set the pan aside until the caramel cools to room temperature and becomes firm.
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CUSTARD:
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1. Preheat the oven to 350°F. In a heavy 2- to 3-quart saucepan warm the evaporated milk and fresh milk over high heat until small bubbles appear around the edge of the pan. Set aside off the heat.
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2. With a wire whisk or a rotary or electric beater, beat the egg yolks, 1 cup of sugar and the lime rind together until they are blended. Gradually pour in the heated milk in a thin stream, beating constantly.
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3. Strain through a fine sieve into the caramel-coated loaf pan and place it in a large baking dish on the middle shelf of the oven. Pour enough boiling water into the baking dish to come ¼ of the way up the sides of the pan.
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4. Bake for about 1½ hours, or until a knife inserted in the center of the custard comes out clean. Remove the loaf pan from the water, let it cool to room temperature, then refrigerate the custard for at least 3 hours, or until it is thoroughly chilled.
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5. Unmold the custard just before serving. Run a sharp knife around the sides and dip the bottom of the pan briefly in hot water.
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6. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the pan and, grasping pan and plate together firmly, quickly invert them. Rap the plate on a table and the custard should slide out easily.
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