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1
Position rack in the middle of oven and preheat to 325 degrees.
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2
Have ready 6 1/2-cup ramekins or pots-de-creme cups and a baking pan large enough to hold them.
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3
In a saucepan, bring the cream, zest and coriander seeds just to a boil.
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4
Remove from heat, cover and let stand 10 minutes.
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5
In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves.
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6
Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan.
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7
Carefully whisk in the cream combination.
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8
(The mixture will sputter, so be careful.)
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9
Reduce heat to low and cook, stirring, until the caramel dissolves.
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10
Remove pan from heat.
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11
Gently whisk together yolks, lemon juice and salt.
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12
Very slowly whisk in the hot cream mixture.
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13
Strain through a fine sieve or layers of cheesecloth.
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14
Let stand about 3 minutes, then spoon off any foam.
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15
Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan.
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16
Add enough hot tap water to come halfway up the sides of ramekins.
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17
Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
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18
Remove from the oven and remove ramekins from pan.
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19
Let cool and refrigerate, loosely covered, at least 3 hours and up to 24.
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20
Serve without unmolding.
