Directions
- 1Mix three egg yolks with a third cup of sugar and one vanilla bean.
- 2Heat up one cup of heavy cream.
- 3Slowly mix the heated cream with the egg mixture.
- 4Pour the mixture into a ramekin and bake in a water bath at 300 degrees F for 30-40 minutes until it's jiggly.
- 5Make the crust by melting sugar in a pan and caramelizing it with a blowtorch.
- 6Pour some caramelized sugar on top of the baked mixture and let it set.
- 7Scoop the flesh out of two lemons and use a fork to squeeze out all the juice.
- 8Strain the juice through a sieve, and add one cup of heavy cream to a pan.
- 9Add sugar and lemon zest, and bring it to a simmer.
- 10Take it off the heat, mix in lemon juice, strain, and pour into lemon cups.
- 11Chill for at least one hour and serve.
Ingredients
- 3 egg yolks
- 0.33 cup sugar
- 1 vanilla bean
- 1 cup heavy cream
- 2 lemon
Equipment
ramekinwhiskblowtorchsievepanfork
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