1 quart heavy cream

6 1/2 ounces sugar

1 cup egg yolk

2 teaspoons lemon zest, minced

1 teaspoon lemon extract

Heat heavy cream until just before it simmers. Whip egg yolks until lightened and stir in sugar until dissolved. Slowly temper cream and egg together and return to heat. Stir over low heat until thickened. Remove from heat and stir in lemon zest and extract. Pour into ramekins and bake in a water bath at 300 until custard has set. Refrigerate brulees until cooled through. Pour enough sugar onto the brulee to cover. Carefully torch sugar to melt. Feel free to garnish the brulee with fresh blueberries and candied lemon zest.