Ingredients:

  • 2 cups (473 ml) heavy cream
  • 1 cup (237 ml) whole milk
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 6 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) fresh lemon juice
  • Zest of 2 lemons
  • Pinch of salt
  • 1/2 cup (100 g) granulated sugar, for brûléeing

Instructions:

  1. Heat cream, milk, and vanilla (bean or extract) in a saucepan until just simmering. Remove from heat.
  2. In a separate bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
  3. Gradually whisk the hot cream mixture into the egg yolk mixture, tempering the eggs to prevent scrambling.
  4. Stir in lemon juice and zest.
  5. Strain the custard through a fine-mesh sieve into a pitcher or bowl.
  6. Divide the custard evenly among the ramekins.
  7. Place ramekins in a baking dish. Add hot water to the dish, reaching halfway up the sides of the ramekins.
  8. Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
  9. Remove from water bath and let cool completely. Then, chill in the refrigerator for at least 2 hours.
  10. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
  11. Use a kitchen torch to caramelize the sugar until golden brown and bubbly. Alternatively, broil for a very short time, watching very closely to avoid burning.
  12. Allow the caramelized sugar to harden slightly before serving.