Bring your creme brulee up a notch with a lemony summer twist. It’s the perfect light dessert to finish off any meal.
Preheat the oven to 325˚F.
In a large saucepan, pour Ontario heavy cream followed by lemon zest and heat mixture on low. Once warm, stir in sugar and salt, stirring occasionally. When it begins to boil, remove from heat.
In a large bowl add egg yolks and begin whisking. Gradually pour hot cream a bit at a time to incorporate. Once fully combined, pour through a fine-mesh sieve. Add vanilla and 1 tbsp lemon juice. Divide into ramekins.
Prepare a water bath by filling a roasting pan with water until it reaches the ramekins halfway. Bake for 30-35 minutes until the custard has set. Once ready, remove from the roasting pan and let sit.
Sprinkle sugar and lemon zest overtop and caramelize sugar with a blowtorch until a dark amber colour emerges. Once hardened, serve.