Lemon Creme Brûlée
For the Custard:
2 cups heavy cream
6 tablespoons granulated sugar, divided
4 large egg yolks
Zest of 2 lemons
1/2 teaspoon vanilla extract
Pinch of kosher salt
For the Topping:
1/4 cup granulated sugar
Fresh berries, for garnish (optional)
Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place four 6-ounce ramekins (see Home Chef Tip below) in roasting pan.
In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).
Meanwhile, in large bowl, whisk egg yolks, lemon zest, vanilla, salt and remaining 3 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk remaining cream mixture into egg mixture. Strain mixture through fine mesh strainer into large liquid measuring cup.
Divide mixture between ramekins; place roasting pan in oven. Carefully pour enough boiling water from kettle around ramekins until it comes halfway up sides of ramekins, being careful to not get water in ramekins. Bake 35 to 40 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).
Use tongs to carefully transfer ramekins to cooling rack; let stand at room temperature 30 minutes. Then, cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Top with berries, if desired, and serve immediately.
I found this recipe here.