Lemon Crème Brûlée

Ingredients

• 250 ml milk
• 250 ml Whipping Cream
• 70 g raw cane sugar
• 1 tbsp raw cane sugar (for sprinkling)
• 1 tsp vanilla powder
• 1 Organic lemon
• 3 eggs
• 2 egg yolks

Instructions

1. 1.

   Add milk, whipping cream, 1 tbsp raw cane sugar and vanilla powder to a pot, bring to a boil and remove from heat.

2. 2.

   Wash the lemon hot, dry it and grate. Remove zest, cut in half and squeeze out half of the juice.

3. 3.

   Whisk eggs, egg yolks, lemon juice and zest with the remaining sugar until creamy but not frothy, then gradually stir into the warm cream mixture. Pour the custard into ramekins. Place ramekins in a baking dish or casserole pan and pour hot water over them so that the ramekins are 2/3 submerged. Bake covered at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes. Remove, cool and refrigerate.

4. 4.

   Before serving sprinkle the custard with 1 tbsp raw cane sugar and briefly place under a hot grill until the surface caramelises. Alternatively caramelise with a blowtorch.