FRENCH LEMON CUSTARD CREME BRULEE

6 egg yolks
2 eggs
1 cup granulated white sugar
1/4 cup fresh lemon juice
Finely-grated zest of 2 lemons
2 cups heavy cream
TO SERVE:
1/4 cup granulated white sugar (for caramelized tops)
Lemon peel for garnish

Preheat oven to 300 degrees F.

In a large bowl, combine yolks, eggs, and 1 cup sugar. Whisk until smooth. Stir in lemon juice, zest, and cream. Allow oils from the zest to seep into the custard mixture for about 10 to 15 minutes.

Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups.

Place in a water bath, and bake until set around the edges, but still loose in the center, about 40 to 50 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

WHEN READY TO SERVE:
Sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, handheld torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Garnish with thin strips of fresh lemon peel.

Servings: 6
Source: Elegantly Easy Creme Brulee & Other Custard Desserts by Debbie Puente