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1
Preheat oven to 325F.
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2
Combine first 3 ingredients in medium saucepan.
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3
Boil until mixture is reduced to 1/2 cup, about 4 minutes.
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4
Add sugar; simmer until mixture is reduced to 1/3 cup, about 3 minutes.
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5
Stir in cream.
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6
Whisk yolks to blend in medium bowl.
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7
Gradually whisk in hot cream mixture.
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8
Whisk in lemon juice.
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9
Strain custard through sieve into 4-cup measuring cup.
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10
Divide among six 2-cup ramekins or souffle dishes.
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11
Cover ramekins with foil.
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12
Place ramekins in 13 x 9 x 2-inch metal baking pan.
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13
Add enough hot water to pan to come halfway up sides of ramekins.
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14
Bake custards until just set, about 45 minutes.
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15
Remove pan from oven; let custards cool in water in pan.
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16
Transfer ramekins to refrigerator.
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17
Chill at least 4 hours or overnight.
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18
Serve chilled.
