Luscious Lemon Creme Brulee

Preheat the oven to 325°F.

In a saucepan, heat the heavy whipping cream over medium heat until it starts to simmer. Remove from heat and stir in the lemon zest. Cover the saucepan and let it sit for 10 minutes while you prepare the egg yolk mixture.

In a large bowl, whisk together the egg yolks and 1/2 cup granulated sugar for 1 minute. Add the lemon juice and continue whisking for another 30 seconds.

To temper the egg yolks, gradually pour a small stream of the warm cream mixture into the egg yolk mixture while whisking constantly. Continue adding the cream gradually until fully combined.

Pour the custard mixture evenly into 6 ramekins and place them in a large baking dish.

Carefully pour boiling water into the baking dish, filling it halfway up the sides of the ramekins. Bake in the preheated oven for 30-35 minutes, until the custard is set but still slightly jiggly in the middle.

Carefully remove the baking dish from the oven and let the ramekins cool for 15-20 minutes. Then transfer them to the refrigerator and chill for at least 3-4 hours or until set.

Before serving, sprinkle each ramekin with 1 tablespoon of granulated sugar, then use a kitchen torch to caramelize the sugar until it forms a crispy crust. Allow the sugar to cool for a minute before serving.