Ingredients (4 servings)
cream 30-36% 630 g
brown sugar 150 g
white sugar 125 g
vanilla 220 g
Pour 500 g cream into a small saucepan and put on medium heat.
Gently peel the lemon to get large pieces of yellow skin.
Separate the vanilla beans and add them to the sugar. Put the vanilla pod and lemon zest into the cream pot.
Separate the yolks from the whites and add white sugar to them.
Whisk the yolks with sugar until they become a fluffy, lighter mass.
When the yolks increase in volume, add cream and continue to whip the cream.
Pour small portions of the mixture into cups.
Place the cups in a container filled with water up to about half the height of the cups. Bake in a water bath in an oven preheated to 150 ° C for 30 minutes.
When the mass is solid, remove from the oven and sprinkle with brown sugar.
Using a special burner, gently caramelize the sugar to form a crunchy crust. Let the cups cool down a little, then serve the dessert to the table.
Enjoy your meal!