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1
In a small bowl, whisk together 1/4 cup of the sugar and the lemon zest.
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2
In a small saucepan heat the cream over medium heat until warm.
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3
Do not allow cream to boil.
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4
Whisk in the sugar-zest mixture, remove the pan from the heat and allow mixture to cool.
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5
Transfer to a small bowl, cover with plastic wrap and chill for 2 to 3 hours to allow the lemon flavor to infuse into the cream.
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6
Preheat the oven to 300 degrees F.
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7
In a saucepan, reheat the cream mixture until warm, making sure the mixture does not boil.
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8
In a mixing bowl, whisk the egg yolks lightly and then drizzle in the warm cream, whisking to combine.
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9
Strain the cream mixture into 2 heart-shaped ramekins or other 6-ounce, shallow ramekins and place in a small baking dish.
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10
Add enough hot water to come halfway up the sides of the ramekins.
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11
Bake the custards in the middle of the oven until just set, 35 to 40 minutes.
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12
Carefully remove the ramekins from the water bath and let cool on wire racks.
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13
Chill, uncovered, at least 4 hours or up to overnight.
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14
Preheat the broiler and remove the ramekins from the refrigerator for 15 to 20 minutes before proceeding.
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15
Sprinkle the 1 1/2 teaspoons of sugar evenly over each of the custards.
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16
Transfer the custards to a baking sheet and broil about 1-inch from the heat, until the sugar is caramelized, 1 to 3 minutes.
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17
Serve immediately.
