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1
Preheat an oven to 300u00b0F.
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2
Line a shallow baking pan with a kitchen towel.
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3
Have a pot of boiling water ready.
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4
In a small saucepan over medium-high heat, bring the lemon juice to a boil.
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5
Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
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6
In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
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7
Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
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8
Remove the pan from the heat and let stand for 15 minutes.
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9
In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
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10
Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
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11
Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
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12
Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
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13
Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
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14
Remove the ramekins from the pan and transfer to a wire rack.
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15
Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
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16
Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
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17
Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
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18
Serve immediately.
