Instructions

1. Preheat oven to 325F and get a large roasting pan and 6 ramekins out and ready to use.
2. In a large saucepan over medium heat mix the heavy cream, lemon zest, lemon juice, lemon extract and vanilla extract.. Let cook until boiling, then remove from heat and set aside.
3. In the bowl of an electric mixer combine sugar and egg yolks. Beat on high until they start to turn a paler yellow color. Then, slowly add the cream in small increments continually stirring. Once fully incorporated pour cream evenly into ramekins. Place ramekins in a large roasting pan and then fill the pan with water until about halfway up the ramekins. Bake for 40-50 minutes, you want the middle to be set but still have a little give, not super giggly. Take the ramekins out of the water bath and let cool for 20 minutes then refrigerate for at least 3 hours or up to 4 days.
4. Right before serving sprinkle 2 tsp of the sugar on top of each creme brûlée and using a kitchen torch burn the sugar.