Ingredients

• 2¼ cups cream
• 3 tblsp sugar
• 8 egg yolks
• 3 lemons (grated rind)
• caster sugar for topping

Method

1. Heat the cream until warm. Beat in the sugar, egg yolks and lemon rind and transfer the mixture to the top of a double saucepan.
2. Stir over simmering water until the custard thickens to coating consistency when a wooden spoon is lifted from the mixture.
3. Immediately strain into a jug and then pour into six 3/4-cup capacity moulds.
4. Bake in a water bath at 180°C for 12-15 minutes, or until the mixture just forms a skin on top; it will not be set. Remove from the water, cool then refrigerate until cold, preferably overnight.
5. When cold, sprinkle with a thick layer of caster sugar and flash under a hot grill or quickly zap with a mini blowtorch, to brown quickly. Cool one minute before serving.