BURNT CREAM - LEMON

By akselden

Ingredients

• 2 C. heavy cream
• Grated zest of 2 lemons
• 1/2 C. plus 8 tsp. sugar
• Pinch of salt
• 3 egg yolks
• 1/2 tsp. vanilla extract

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 300°F. Have a pot of boiling water ready.

2. In a saucepan over medium heat, combine cream, zest, 1/4 C. sugar and salt; cook stirring until steam rises, 4-5 minutes.

3. In a bowl beat egg yolks and vanilla. Pour hot lemon-cream into yolks,a little at a time, stirring constantly. Strain mixture through a fine-mesh sieve set over a bowl. Divide among four 7 oz. ramekins.

4. Transfer to a baking pan. Add boiling water to fill pan halfway up sides of ramekins, cover loosely with foil, and bake until a knife inserted halfway between center and rim of ramekins comes out clean, 25-30 minutes.

5. Chill 2-3 hours. Sprinkle 2 tsp. sugar over surface of each cup. With a kitchen torch, move flame continuously around surface until sugar melts and lightly browns. Or place ramekins 4" under heat source of broiler and broil 2-4 minutes.