Lemon Creme Brulee

Preheat oven to 325°F.

Separate egg yolks, and add 2 whole eggs.

Add 1 cup sugar and beat until smooth.

Add 1/4 cup of lemon juice to the eggs.

In a small saucepan, bring the whipping cream to a simmer.

Put the lemon zest in the whipping cream.

Put the cream mixture aside for 10 minutes.

This allows the oil from the zest to perfume the cream.

Set the egg mixture on low speed.

Pour the cream mixture into the egg mixture, until all the cream is gone.

You might find that all the zest is resting on the bottom of the pan of cream.

Discard the zest.

Strain the egg/cream mixture into a 4 cup measure glass.

Setup your ramekins in a deep flat pan.

Pour the cream mixture into the ramekin, to about 1/2 inch from the top of the ramekin. Pour water around the ramekins, about 3/4's of the way up the outside of the ramekin.

Bake for 40-50 minutes.

Brulee should be just giggly in the centre.

Turn off the oven, and let water go to cool.

Put brulee in the fridge, to setup.

Just before serving, put 1 tablespoon of sugar on top of brulee.

Put under the broiler, and watch closely.

Take out when the sugar begins to curl, or in my case, when the fire alarm goes off.