Tea and Lemon Creme Brulee - lemon

Method

• Preheat oven to 325 degrees F.
• Boil lemon zest in 1/2 cup of water for 30 seconds to help remove bitterness.
• Strain, rinse under cold water, then finely chop the zest.
• Evenly distribute the chopped zest in 6 1/2 cup ramekins.
• Place milk and tea bags in a saucepan.
• If using vanilla bean, place it in the liquid now.
• Bring milk to the boil.
• Remove from the heat.
• Place the eggs and sugar in a mixing bowl and blend together on low speed or with a wire whisk.
• Pour the boiled milk through a sieve in a slow and steady stream into the egg mixture.
• Scrape the vanilla seeds from the pod into the milk and egg mixture, then discard the pod.
• If using vanilla extract, add it now.
• Divide the mixture among the prepared ramekins, over the chopped zest.
• Place ramekins in a baking dish and fill it halfway up the ramekin height with hot water.
• Carefully place baking dish in the oven and bake for 30 minutes until the custards are set on the outside but slightly jiggly in the center.
• Remove the ramekins from the water bath, cool to room temperature then place them in the refrigerator to set for 1 hour.
• Preheat the broiler about 15 minutes before you are ready to serve the Creme Brulee.
• Lightly sprinkle the tops of the chilled custards with a thin layer of sugar and place the ramekins under the broiler until the sugar bubbles and browns.
• Cool for 1 minute on the counter, then serve.