- Heat 2 C Half and Half (cream) up to 180º
- Prepare egg mixture
- 5 egg yolks
- 75 gm (or 6 TBL) confectioner sugar
- 1/2 tsp vanilla
- Temper 1.5 C hot cream slowly into egg mixture
- Alternately, use 1/2 C milk and 1 C cream
- Whisk GENTLY with no foam or bubbles
- Strain through a sieve
- Add 1/2 tsp lemon zest
- Taste and adjust
- Pour into personal baking ramekins
- Put baking tray into oven and preheat to 300º
- Pour 2 C boiling hot water into tray
- Put ramekins onto the tray, and into the water
- Bake for 35 minutes
- Cool to room temperature, then chill 1-3 hours
- Sprinkle liberally with granulated sugar or pulverized brown sugar
- Use brule torch to caramelize sugar until it starts to bubble
- Use torch from the outside and move inward
