Instructions: Grate rind from lemon.

Make a custard:
In a bowl, whisk egg yolks and sugar until thick and pale.

In a saucepan, bring cream to the boil with vanilla and lemon . Pour slowly onto egg yolks, whisking as you go until combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, until custard begins to thicken and coats the back of a spoon.

DO NOT ALLOW CUSTARD TO REACH BOILING POINT.

Remove pan from heat immediately and strain custard into a bowl. Allow to cool.

When cool but not set, ladle into small individual souffle pots and allow to set in the refrigerator, about 2 hours.

Dust tops evenly with caster sugar and place under a hot grill to brown tops lightly then return to refrigerator.

Serve with fresh berries and crisp dessert biscuits eg. Almond wafers or Amaretti biscuits.

Serve with Almond wafers or Amaretti biscuits .

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