Naked creme brulee

Naked creme brulee. Photo / Ian Jones

Serves four

2 size seven eggs
2 size seven egg yolks
125ml lemon juice
Zest of two lemons
300ml sweetened condensed milk
Pinch citric acid

1 Preheat oven to 160C 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.