Presented by A Ca Mia
- 20 fl. oz. (2 1/2 cups) heavy cream
- 7 egg yolks
- 3 tablespoons sugar
- Zest of one lemon
- 3 tablespoons brown sugar
Preheat oven to 300°F.
Pour cream into a saucepan and bring to a simmer over low heat, stirring frequently. Remove from the heat.
In a stainless steel mixing bowl, whisk the egg yolks and sugar until light and fluffy. Add the lemon zest and continue to whisk thoroughly. Gradually pour the cream into the egg mixture, whisking continuously. Ladle the mixture into individual ramekins, then place ramekins on a sheet pan with sides (or use a roasting pan).
Place pan in oven, then fill the pan with water to cover 1/4 of the ramekin height. (The water bath prevents the top of the cream from forming a skin.) Bake for 15 to 20 minutes. Shake pan to test doneness: The custard should be firm when shaken. Remove from oven and refrigerate for one hour to set.
Remove from the refrigerator and spread brown sugar evenly over each ramekin. Use a culinary torch to caramelize the sugar, or place under a broiler until caramelized.