Lemon Creme Brulee

1. 1

   Put oven rack in middle position and preheat oven to 325F.

2. 2

   Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan.

3. 3

   Stir in 7 tablespoons turbinado sugar and a pinch of salt.

4. 4

   Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.

5. 5

   Lightly beat yolks in a bowl, then gradually whisk in hot cream.

6. 6

   Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice.

7. 7

   Divide among ramekins.

8. 8

   Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes.

9. 9

   Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours.

10. 10

    (Custards will set completely as they chill.)

11. 11

    Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized.

12. 12

    Let stand until caramel is hardened, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.