Ingredients:

  • 600ml heavy cream (36% fat)
  • 150g granulated white sugar
  • 75ml fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla paste
  • 6 teaspoons caster sugar

Instructions:

  1. Zest lemons. Use a microplane to get 1 tablespoon of lemon zest, avoiding the bitter white pith.
  2. Place 600ml heavy cream and 150g granulated sugar in your saucepan.
  3. Bring the cream to a boil over medium heat, then reduce to a simmer for 3 minutes until it starts to thicken and coats the back of a spoon.
  4. Remove from heat and stir in the 1 tablespoon of lemon zest and 1 teaspoon of vanilla paste.
  5. Pour in the 75ml fresh lemon juice. Observe the mixture thickening instantly.
  6. Pour the hot liquid through a fine mesh sieve into a jug.
  7. Divide the mixture evenly between 6 ramekins.
  8. Let them sit at room temperature for 15 minutes until a slight skin forms.
  9. Refrigerate for at least 3 hours until firm to the touch.
  10. Just before serving, sprinkle 1 teaspoon of caster sugar over each and torch until bubbling and mahogany brown.