- 6 egg yolks
- 2 large eggs
- 1 cup sugar
- 1/4 cup fresh lemon juice
- 2 1/2 cups heavy whipping cream
- 12 4-ounce ovenproof ramekins
Preheat oven to 300 degrees
Put egg yolks, eggs and sugar in stainless bowl and whisk until smooth. Stir in lemon juice and cream. Strain and skim off any air bubbles.
Pour the cream into ramekins and place them in an ovenproof pan and put it in the oven.. Fill the pan about half full of hot water. Cover with foil and bake about 50 minutes. When gently shaken the creams should be firm around the edges with a slightly jiggly center.
Refrigerate for a few hours before serving. Garnish with candied citrus peel or whipped cream.