Lemon Creme Brulee

Preheat oven to 300ºF.

In a glass bowl, whisk together egg yolks, cream, ¼ cup sugar and lemon zest. Pour into ramekins. Place ramekins in a 8 or 9″ square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into dish, or enough to come up about ½” on the sides of ramekins.

Bake at 300°F for 40–50 minutes. The custards are done when only the middle is slightly jiggly. Cool the custards in the water bath, then cover with plastic wrap before moving to fridge for at least 8 hours.

When ready to caramelize sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt sugar with torch until browned and hard. Serve immediately.