Lemon pot de crème

Makes 8

– 400ml cream

– 100g sugar

– 2 lemons

– 8 egg yolks

Preheat the oven to 145ºC. Bring a pot of water to the boil for the water bath.

Combine the cream and 75 grams of the sugar in a saucepan.

Zest and juice the lemons. Add the zest to the cream. Place the juice in a small saucepan with the remaining 25 grams of sugar.

Bring the cream to the boil, stirring to dissolve the sugar. Bring the lemon juice to the boil, stirring to dissolve the sugar and reduce the liquid by half until it is quite syrupy.

Place the yolks in a large bowl and pour the cream mixture over them while whisking, then whisk in the lemon syrup. Strain the mixture into a jug.

Pour into ramekins and place the ramekins in a baking dish lined with an old tea towel to stop them clattering. Pour boiling water into the baking dish so it comes three-quarters up the dishes. Cover with foil and place carefully in oven.

Cook for 18 to 20 minutes or until just set with a little wobble. Remove from oven and refrigerate. These are delicious served with pure cream.