Ingredients
6 large egg yolks
1 large egg
2/3 cup granulated sugar
1 3/4 cup heavy cream
1 3/4 cup 2% milk
zest from 1 large lemon3 tablespoons Cherry Brandy (McGuinness)
1/2 cup raw sugar
Preparation
preheat oven to 300F
In a bowl whisk together yolks, egg & sugar to smooth.
In a heavy saucepan bring to a simmer cream, milk & lemon zest. Stir in cherry brandy and continue to simmer.
In a slow steady stream, add heated milk mixture to eggs and sugar, whisking constantly. Skim off any excess foam. Strain custards through a fine sieve to remove lemon zest.
Divide custard into 8 one-cup ramekins set in a roasting pan. Add enough boiling water to come half way up the sides of the ramekins. Increase oven temperature to 325F. Bake custards in the centre of the oven until they are just barely set, with a slight jiggle in the centre, approxiamately 50 minutes. Remove ramekins from roasting pan and cool to room temperature. Lightly wrap with plastic wrap and cool in refridgerator for at least 4 hours up to 24.
Very lightly sprinkle raw sugar over custards and lighly caramelize with a blowtorch. Sprinkle another layer of sugar and caramelize with a blowtorch.
Alternatively, set broiler to 2-3 inches from heat and preheat. Spread layer of sugar and broil until caramelized, about 2 minutes.
