Lemony creme brulee

Yield: 6 Servings

Ingredients:

6 Egg yolks
3/4 c Sugar
2 c Heavy cream
2/3 c Milk Grated rind of 1 lemon
6 tb Brown sugar

Instructions:

Heat heavy cream and lemon rind until almost boiling. Strain. Cream yolks with sugar until pale and fluffy about 2 minutes. Slowly pour hot cream into yolk/sugar mix stirring gently. Pour mixture into ungreased oven proof custard cups. Bake in a bain marie at 350 F (150 C) for about 50 minutes until custard is set. Remove from oven cool to room temperature and refrigerate overnight covered. Traditional serving suggestion: place cooled custard cups on a baking sheet. Sprinkle brown sugar evenly but sparingly over the surface of the custards. Place under a very hot broiler until the sugar just melts about 1 minute. Wait another 1 minute and serve. The sugar should be warm and crispy and the custard cool and smooth. Note: I think this custard is better served cold without the melted brown sugar on top of it. Gabi Shahar April 1994.