3 cups of fresh heavy cream
2 tablespoons of Sicilian lemon zest
10 tablespoons of confectioner's sugar
6 egg yolks
Juice of 2 Sicilian lemons
1/2 teaspoon of vanilla extract
Auxiliary ingredients
6 ramekins that can be taken to the oven
3 cups of fresh heavy cream
2 tablespoons of Sicilian lemon zest
10 tablespoons of confectioner's sugar
6 egg yolks
Juice of 2 Sicilian lemons
1/2 teaspoon of vanilla extract
Auxiliary ingredients
6 ramekins that can be taken to the oven
1
Preheat the oven to 180°C
A pot, put the heavy cream, lemon zest, and 7 tablespoons of confectioner's sugar
Bring to a boil, stirring occasionally
Remove from heat
2
Beat the egg yolks lightly and gradually add them to the cream mixture, stirring constantly so that the egg yolks do not break
Add the lemon juice, vanilla extract, mix well, and pass through a fine-mesh sieve
Distribute among the ramekins
Place in the oven on a water bath for 30 minutes or until the edges are lightly set and the center is creamy
Remove and let cool
Chill for at least six hours
3
Sieve the remaining confectioner's sugar over the cream surface in each ramekin and caramelize with a kitchen torch
Serve chilled.
