Lemon Crème Brûlée

Serves: Serves 6

INGREDIENTS

2 1/4 cups cream
3 tblsp sugar
8 egg yolks
3 lemons (grated rind)
caster sugar for topping

METHOD

1. Heat the cream until warm. Beat in the sugar, egg yolks and lemon rind and transfer the mixture to the top of a double saucepan.

2. Stir over simmering water until the custard thickens to coating consistency when a wooden spoon is lifted from the mixture.

3. Immediately strain into a jug and then pour into six 3/4-cup capacity moulds.

4. Bake in a water bath at 180°C for 12-15 minutes, or until the mixture just forms a skin on top; it will not be set. Remove from the water, cool then refrigerate until cold, preferably overnight.

5. When cold, sprinkle with a thick layer of caster sugar and flash under a hot grill or quickly zap with a mini blowtorch, to brown quickly. Cool one minute before serving.

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