Caramel Lemon Cream

1. Step 1

   Wash and peel one of the lemons, being careful not to include the white part, which has a bitter taste.
2. Step 2

   Process the lemon zest with 1/3 cup of the sugar until finely ground and well combined.
3. Step 3

   In a saucepan, mix the processed zest and sugar mixture with the remaining sugar, the juice of both lemons (strained), and the heavy cream.
4. Step 4

   Cook over low heat, stirring constantly until it boils. Remove from heat and let cool.
5. Step 5

   In a bowl, beat the eggs and egg yolks, then add the vanilla essence. Combine this mixture with the cooled cream.
6. Step 6

   Divide the cream into individual oven-safe molds that have been previously coated with liquid caramel.
7. Step 7

   Cook in a water bath (bain-marie), covered with aluminum foil, for about 40 minutes or until the surface is set.
8. Step 8

   Remove from the oven and refrigerate for at least 3 hours.

Presentation

1. Step 1

   Serve the caramel lemon cream sprinkled with half a tablespoon of sugar and caramelize the top with a kitchen torch.