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1
Preheat oven to 325F.
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2
Separate egg yolks, and add 2 whole eggs.
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3
Add 1 cup sugar and beat until smooth.
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4
Add 1/4 cup of lemon juice to the eggs.
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5
In a small saucepan, bring the whipping cream to a simmer.
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6
Put the lemon zest in the whipping cream.
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7
Put the cream mixture aside for 10 minutes.
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8
This allows the oil from the zest to perfume the cream.
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9
Set the egg mixture on low speed.
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10
Pour the cream mixture into the egg mixture, until all the cream is gone.
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11
You might find that all the zest is resting on the bottom of the pan of cream.
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12
Discard the zest.
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13
Strain the egg/cream mixture into a 4 cup measure glass.
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14
Setup your ramekins in a deep flat pan.
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15
Pour the cream mixture into the ramekin, to about 1/2 inch from the top of the ramekin.
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16
Pour water around the ramekins, about 3/4's of the way up the outside of the ramekin.
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17
Bake for 40-50 minutes.
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18
Brulee should be just giggly in the centre.
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19
Turn off the oven, and let water go to cool.
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20
Put brulee in the fridge, to setup.
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21
Just before serving, put 1 tablespoon of sugar on top of brulee.
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22
Put under the broiler, and watch closely.
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23
Take out when the sugar begins to curl, or in my case, when the fire alarm goes off.
