| 1. Preheat the oven to 325 degrees F, with a rack in the center. Heat a kettle of water to boiling. Arrange six 12-ounce ramekins in a 13-x-9-inch pan or arrange six 4-inch-wide fluted flan dishes in two 13-x-9-inch pans.
2. Heat the cream, sugar, lemon zest and vanilla bean in a saucepan until small bubbles appear around the edges. Cover and let stand for 10 minutes. Place a sieve over a medium bowl and strain the mixture. Lay the vanilla bean on a flat surface and scrape the tiny seeds from the pod. Add the seeds to the lemon-infused cream.
3. Stir the egg yolks in a medium bowl until blended. Gently whisk in the warm cream; do not whisk too vigorously.
4. Divide the cream evenly among the ramekins or flan dishes. Place the pan or pans in the oven and add enough boiling water to come halfway up the sides of the ramekins.
5. Bake until the custards are set in the center when the pan is gently shaken, 30 to 35 minutes for the ramekins and 20 to 25 minutes for the flan dishes. Remove the custards from the hot water and cool to room temperature. Cover and refrigerate until very cold, several hours or overnight.
6. About 20 minutes before serving, preheat the broiler. Remove the custards from the refrigerator and carefully blot any moisture from the tops with a paper towel. Place 2 or 3 custards on a baking sheet. Using a small spoon, sprinkle a thick layer of sugar (about 2 teaspoons for each one) on top. Broil about 4 inches from the heat, turning the baking sheet constantly, until the sugar is melted and evenly caramelized, 1 to 3 minutes, depending on the heat of the broiler. Repeat with the remaining custards. Let stand for a few minutes to let the sugar harden before serving.
6 servings |
cup sugar