Creme Brulee

• 750 ml cream
• ½ tsp lemon rind
• 1 vanilla bean

Bring the cream to the boil over a low flame with the lemon rind and vanilla bean. Whisk the egg yolks and the 200 g sugar in a large bowl until the sugar has dissolved. Strain the hot cream over the egg yolks beating the mixture with a whisk. The heat of the cream should be sufficient to coagulate the custard.

Strain the hot custard into individual ramekins, filling them so that the mi