Ingredients:
18 Ozs. Heavy Cream
5 Ea. Egg Yolks
3 Ozs. Sugar
Lemon Peels from 2 Lemons
Strawberry (For Decorations)
Raspberries (For Decorations)
Blueberries (For Decorations)

Method of Preparation:
Bring the cream to a boil. Add the lemon peel to the cream and let it set for 15 minutes, so that the flavor of the lemon peel infuses with the cream. Strain lemon peel from the cream. Mix the yolks and sugar together, then pour the cream over the mixture and mix well. Pour the mixture into ceramic ramekins.

Place filled ramekins on a pan that is filled halfway with water. Your lemon crème brûlée will be baked in the water-filled pan at 325°, until the custard is set. After it is cooked, let it cool and then sprinkle a layer of sugar on top of the custard. Burn the sugar either under a broiler or with a small blow torch.

Presentation:
On a plate, place the ramekin in the center. Place a strawberry, raspberry and blueberries on top of the custard in one corner. On the plate, decorate around the ramekin with raspberries and blueberries. Serve.

Serves 5-6

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