Lemon Creme Brulee

• 3 whole Large Egg Yolks
• 1/2 cups Heavy Whipping Cream
• 1/4 cups Plus 2 Teaspoons Granulated Sugar, Divided
• 1 Small Lemon, Zest Only

1. Preheat oven to 300u0b0F.
2. In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and lemon zest. Pour into ramekins. Place ramekins in a 8 or 9" square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into dish, or enough to come up about 1/2" on the sides of ramekins.
3. Bake at 300u0b0F for 40-50 minutes. The custards are done when only the middle is slightly jiggly. Cool the custards in the water bath, then cover with plastic wrap before moving to fridge for at least 8 hours.
4. When ready to caramelize sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt sugar with torch until browned and hard. Serve immediately.

egg yolks, cream, ubc, lemon

Taken from tastykitchen.com/recipes/desserts/lemon-creme-brulee/ (may not work)