INSTRUCTIONS :
1. Preheat the oven:
– Preheat the oven to 160°C (325°F). Position the oven rack in the middle position. Grease four ramekins or small baking dishes with butter or cooking spray.
2. Prepare the mixture for the custard:
– In a bowl, whisk together the eggs and granulated sugar until smooth and slightly pale.
– Add the lemon zest, fresh lemon juice, cream, vanilla extract and a pinch of salt to the egg mixture. Beat until well combined and smooth.
3. Filter the mixture:
– For a smooth custard, strain the custard mixture through a fine mesh strainer into a pitcher or bowl. This step helps remove any lumps or bits of zest, resulting in a silky custard.
4. Fill the molds:
– Divide the strained custard mixture evenly between the prepared ramekins or plates.
5. Cook the custards:
– Place the filled molds in a baking dish or pan. Carefully pour hot water into the pan, around the molds, creating a bath of water that reaches halfway up the sides of the molds.
