In a large saucepan add two tablespoons of sugar and the lemon zest then using your clean hands rub the lemon zest into the sugar for two minutes

Mix the Sugar and Zest

Add the heavy cream and cook over medium heat until just before the boiling point. Turn off the heat and place the lid on to steam for ten minutes.

Add Heavy Cream

Step 2

Beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.

Whisk Egg Yolks & Sugar

Step 3

Then, slowly add the hot cream mixture in small increments continually stirring.


Step 4

Then stir in the vanilla bean paste and lemon extract.

Add the Lemon Extract and Vanilla

Step 5

Place a fine-mesh sieve over a large bowl preferably one with a pouring spout and strain the custard mixture.

Sift the Custard Mixture

Step 6

Pour the lemon cream evenly into the ramekins. Place ramekins in a large roasting pan and then fill the baking pan with hot water until about halfway up the ramekins.

Bake the Custard

Step 7

Sprinkle sugar on top swirling the ramekin so the sugar is spread evenly and  torch the top of the creme brûlée until sugar has caramelized and hardened.

Torch the Tops

Step 8