6 egg yolks
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) fresh lemon juice
Finely grated zest of 2 lemons
2 cups (500 mL) whipping cream
6 ramekins or custard cups
1/4 cup (50 mL) brown sugar (for caramelized topping)
Lemon peel, for garnish
In a large bowl, combine yolks, eggs and granulated sugar. Whisk until smooth.
Stir in lemon juice, zest and cream. Allow oils from the zest to seep into the custard mixture for about 10 to 15 minutes. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a hot water bath (water should come about 3/4 of the way up the sides of the ramekins), and bake at 300°F (150°C) until set around the edges but still loose in the centre, about 35 to 40 minutes.
Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, up to 2 days.
When ready to serve, sprinkle about 2 teaspoons (10 mL) brown sugar over each custard. For best results, use a small, hand-held torch to melt sugar. Garnish with thin strips of fresh lemon peel.
Makes 6 servings.