Ingredients:

  • 2 cups heavy whipping cream
  • 5 large egg yolks
  • 1/3 cup granulated sugar
  • 1 tbsp fresh lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 4 tsp superfine sugar

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan over medium heat, combine 2 cups heavy whipping cream and 1 tbsp fresh lemon zest; heat until the cream just begins to simmer, then remove from heat and let steep for 5 minutes.
  3. In a separate bowl, whisk 5 large egg yolks, 1/3 cup granulated sugar, and 1 pinch salt until the mixture is pale and slightly thickened.
  4. Slowly drizzle the warm cream into the egg mixture, whisking constantly to temper the eggs.
  5. Stir in 3 tbsp fresh lemon juice and 1 tsp vanilla extract.
  6. Pour the custard mixture through a fine-mesh strainer into a jug to ensure it is perfectly smooth.
  7. Place four 6 oz ramekins in a roasting pan and divide the custard evenly between them.
  8. Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.
  9. Bake for 30-35 minutes until the edges are set, the center has a slight jiggle, and the internal temperature reaches 160°F (71°C).
  10. Remove ramekins from the water bath, cool to room temperature, and refrigerate for at least 4 hours.
  11. Just before serving, sprinkle a thin, even layer of the 4 tsp superfine sugar (divided equally) over the chilled custard.
  12. Using a kitchen torch, move in circular motions until the sugar bubbles and turns a dark golden brown.
  13. Wait 60 seconds for the sugar to harden into a crisp shell before serving.