This is our favorite Creme Brulee recipe. The lemon curd in the center makes it especially good.
1 ½ teaspoons lemon zest
1 cup cream
2 cup of cream
6 egg yolks
½ cup sugar
Combine the lemon zest and 1 cup of cream in a sauce pan. Bring the zest and cream to a boil and remove from the heat. Add the 2 cup of cream.
Whisk together yolks and sugar. Then slowly whisk this into the cream mixture. Strain and chill.
Pour the chilled mixture into 6 ramekins (about 5 oz each). Bake at 325 degrees in a water bath cover with foil. Use warm tap water for the water bath. The water bath should be half way up the side of the ramekin and the foil should have a few vent holes.
After 50-60 minutes, check the custard. They are done when just set (a knife comes out clean). While still hot, spoon 2 tsp. of lemon curd into the center of each one and cool. When ready to serve, sprinkle with 1 ½ TBSP. granulated sugar over each brulee and caramelize with a small propane torch or carefully caramelize under the broiler watching the entire time.
4 whole eggs
3/4 lemon juice
2 oz. butter
Whisk together the eggs and sugar and add the lemon juice and cook in a stainless steel pan over medium heat. Stir constantly while cooking until thick. Remove from the heat and strain and whisk in the butter. Cool.