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Lemony Creme Brulee

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      Title: LEMONY CREME BRULEE
 Categories: Desserts, French
      Yield: 6 Servings
 
      6    Egg yolks
    3/4 c  Sugar
      2 c  Heavy cream
    2/3 c  Milk
           Grated rind of 1 lemon
      6 tb Brown sugar
 
  Heat heavy cream and lemon rind until almost boiling. Strain. Cream
  yolks with sugar until pale and fluffy, about 2 minutes. Slowly pour
  hot cream into yolk/sugar mix, stirring gently. Pour mixture into
  ungreased oven proof custard cups. Bake in a bain marie at 350 F (150
  C) for about 50 minutes, until custard is set. Remove from oven, cool
  to room temperature and refrigerate overnight, covered.
  
  Traditional serving suggestion: place cooled custard cups on a baking
  sheet.  Sprinkle brown sugar evenly but sparingly over the surface of
  the custards. Place under a very hot broiler until the sugar just
  melts, about 1 minute. Wait another 1 minute and serve. The sugar
  should be warm and crispy, and the custard cool and smooth.
  
  Note: I think this custard is better served cold, without the melted
  brown sugar on top of it.
  
  Gabi Shahar, April 1994.
 
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