For the crème brulée
450ml/16fl oz double cream
50ml/2fl oz lemon juice
1 lemon, zest only
5 free-range egg yolks
100g/3½oz caster sugar
Serves - 6
For the crème brûlée, preheat the oven to 150C/300F/Gas 2. Mix together the lactose free cream, lemon juice and lemon zest in a saucepan and bring to the boil.
Reduce the heat and simmer gently for 10 minutes, whisking continuously. Remove from the heat and set aside.
In a heatproof bowl, whisk together the eggs and sugar until light and frothy. Add the boiled lactose free cream to the eggs and mix well.
Pour the mixture into individual moulds placed in a roasting tin. Cover the base of the tin with water to make a bain marie.
Place in the oven for about 30 minutes, or until they are set on the edges but still wobbly in the centre. Remove from the oven and set aside to cool.
For the crème brûlée, cover the tops with an even layer of caster sugar and caramelise using a chef's blowtorch.
Recipe adapted from: Good Food