This cream brulee with lemon curd is amazing

(6 servings)
600 ml double cream
zest and juice of 1 lemon
6 egg yolks
150 grams lemon curd (I used this recipe)
(Is the same for Ice cream lemon curd)
60 grams caster sugar plus extra to sprinkle

Preheat oven to 150°c .
Put the creamand zest in a pan and bring just to the boil. Beat the egg yolks in a bowl with lemon juice, lemon curd and caster sugar. Pour in the cream and whisk well.

Strain the custard trough a sieve in a large jug..
Pour into the ramekins. Put the dishes in a roasting tin and pour hot water into the tin about 2 cm.

Bake for around 25 minutes, until still wobbly in the centre. Remove from the roasting tin and leave to cool then refrigerate until cold.
Sprinkle a thin, even layer of caster sugar over the surface of each creme brulee. Caramelise under the grill or with a blow torch until golden brown. Allow the caramel to cool and harden before dusting with a little icing sugar.

By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com

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