Lemon and Vanilla Creme Brulee

• 2 cups heavy cream
• Zest of 1 organic lemon
• 1 vanilla bean, split lengthwise and seeds scraped out
• 5 large egg yolks
• 1/2 cup blond cane sugar
• turbinado sugar, for the caramelized topping

In a stainless steel saucepan, combine the cream with the lemon zest, vanilla bean and seeds. Bring to a simmer. Turn off the heat, cover and leave to infuse for 30 minutes to 1 hour. Strain and discard the vanilla bean and lemon zest; reheat slightly.

Preheat the oven to 270 F. In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks and blond cane sugar. Beat for 4 to 5 minutes, or until light in color. Pour the warm cream while beating slowly, until well incorporated. Divide the preparation between six creme brulee dishes.

Bake the custards for 35 to 40 minutes, or until the center moves a little when jiggled lightly. Remove from the oven and let cool completely. Cover with plastic film and refrigerate for a few hours, or overnight.

Before serving, sprinkle a thin layer of turbinado sugar on top of each custard and use a kitchen torch to caramelize the top (or place under the broiler until it starts to caramelize). Remove and leave to cool so that the top hardens. Serve when ready.