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Simple, stylish and utterly divine, these will be polished off in seconds. Serve with a scoop of blackcurrant sorbet and fresh berries.
Place the lemon zest, juice, vanilla and cream into a small pan and bring to a gentle simmer, remove from heat and leave to infuse for 10 minutes.
Mix together the egg yolks and sugar – remove the vanilla pod from the cream and pour onto the egg yolk mixture, mix until it is all incorporated.
Pour the cream mixture into 6 ramekin dishes placed into a bain-maire and place in a warm oven 120°c for approximately 30 minutes until just set, remove from oven and leave to cool. When ready to serve dust each ramekin with the extra caster sugar, caramelise under a hot grill or glaze with a blow torch.
Serve on its own or maybe with some blackcurrant sorbet, fresh fruits and almond tuiles.
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