7 egg yolks
3/4 cup sugar
3 cups heavy cream
1/2 vanilla bean split and scraped
6 tbsp. lemon curd
1. Preheat oven to 350.
2. Mix egg yolks and 1/4 cup of the sugar together in mixing bowl.
3. In saucepan, combine heavy cream with 1/2 cup sugar and vanilla bean; dissolve on medium-low heat. Continue heating until steaming hot.
4. Slowly add cream to yolk mixture, stirring constantly. Whisk lemon curd gently into the mixture.
5. Pour into ramekins and bake in a hot water bath for 35-40 minutes.
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