Lemon Creme Brulee

---

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.

---

Steps

---

Preheat an oven to 300f.

---

Line a shallow baking pan with a kitchen towel.

---

Have a pot of boiling water ready.

---

In a small saucepan over medium-high heat , bring the lemon juice to a boil.

---

Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon , 3 to 5 minutes.

---

In another saucepan over medium heat , combine the cream , lemon zest and the 1 / 2 cup sugar.

---

Cook , stirring occasionally , until steam rises , 2 to 3 minutes.

---

Remove the pan from the heat and let stand for 15 minutes.

---

In a bowl , whisk together the vanilla and egg yolks until smooth and combined.

---

Slowly add the cream mixture , whisking constantly , then stir in the reduced lemon juice.

---

Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1 / 2 ounce ramekins.

---

Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.

---

Cover the pan loosely with aluminum foil and bake until the custards are .

---

Ingredients

---

lemons, juice of, heavy cream, lemon, zest of, sugar, vanilla extract, egg yolks