Lemon Creme Brulee

• 3 cups heavy whipping cream
• 6 large egg yolks, room temperature
• 1/2 cup plus 5 teaspoons sugar, divided
• 1/2 teaspoon salt
• 2 tablespoons grated lemon zest
• 1/2 teaspoon lemon extract

1. Preheat oven to 325u0b0. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract.
2. Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes.
3. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
4. To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving.
5. To caramelize topping in a broiler, preheat broiler and place ramekins on a
6. ; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

heavy whipping cream, egg yolks, sugar, salt, lemon zest, lemon extract

Taken from www.tasteofhome.com/recipes/lemon-creme-brulee/ (may not work)