Naked creme brulee

Ingredients

2	Eggs, size 7
2	Eggs, size 7 yolks
125 ml	Lemon juice (Main)
2	Lemons, zest
300 ml	Sweetened condensed milk
1 pinch	Citric acid

Directions

1. Preheat oven to 160 degC and boil the kettle.
2. In a mixing bowl, whisk together the eggs, egg yolks, lemon juice and zest. Whisk in the condensed milk and citric acid. Pour into a jug.
3. Secure one end of stainless-steel ring moulds with cling film and a rubber band. Place into a deep roasting dish and divide the brulee mixture evenly between the moulds. Pour boiling water halfway up and bake the creme brulees until set, about 15 minutes. Refrigerate.