Lemon Brûlée

Preheat the oven to 325°F (325°F).

In a medium bowl, whisk together the egg yolks, lemon zest, and vanilla extract until smooth and pale.

In a saucepan, combine the heavy cream and water; heat over medium heat until just below a boil, with small bubbles forming around the edges.

Gradually pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.

Strain the custard through a fine‑mesh sieve into a heat‑proof ramekin or custard cup to remove any cooked egg bits.

Place the ramekin in a larger baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekin, creating a water bath.

Bake for 35–40 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

Remove the ramekin from the water bath; let it cool to room temperature, then cover and refrigerate for at least 2 hours or overnight to fully set.

Just before serving, evenly sprinkle a thin layer of granulated sugar over the chilled custard.

Using a kitchen torch, caramelize the sugar until it turns golden brown and forms a crisp crust; alternatively, place the ramekin under a preheated broiler for 1–2 minutes, watching closely.

Allow the caramelized layer to harden for a minute, then serve immediately, enjoying the contrast of the bright lemon custard and the crunchy sugar topping.