Lemon Crème Brûlée by Pavel Berky

Halve the lemons and carefully scoop out the pulp. Lightly trim the bottom of each half so it stands stably. Place the lemon halves in a baking dish and pour hot water halfway up their height. Place the baking dish with lemons into a preheated oven at 150 °C and leave them there while preparing the cream. This will dry the lemons from the inside.

Pour the cream into a saucepan, add the scraped seeds from the vanilla pod and the whole pod. Heat just below boiling point.

Place the egg yolks, sugar, and lemon curd into a bowl. Whisk everything with a hand whisk until smooth.