Author Notes
Found it online and modified it to our taste. —ZakS
Ingredients
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2
full eggs
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6
egg yolks
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1/2 cup
sugar
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1/3 cup
fresh squeezed Meyer lemon juice
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Meyer lemon zest (I use however many lemons 1/3 cup takes)
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2 cups
heavy cream
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1-2 tablespoons
raw sugar per custard
Directions
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Preheat oven to 300F.
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Boil water in a pot on stove
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Whisk two eggs, egg yolks and sugar and beat until light yellow and firm.
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Add heavy cream, Meyer lemon zest and lemon juice, and fold together.
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Line a deep baking dish with a paper towel, place six ramekins inside on top of paper and ladle mixture evenly between ramekins.
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Pour water into baking dish as a warm water bath for the custard to cook in, halfway up the ramekins and place in the middle rack of the oven for 40-50 min. Edges should be firm when done, but middle should be wobbly.
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Take out and let cool outside in water bath. Refrigerate.
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Before serving, add 1-2 tablespoons of sugar in the row on top of each custard, swirl sugar to coat custard completely, and caramelize in broiler mode until sugar bubbles (or use a torch).
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Re-refrigerate or serve.
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