Find a small ovenproof dish for this dessert – it’s very sweet so
you only make it in small quantities.
Put the sugar and water for the
caramel into the dish and place over a medium
heat until it turns to caramel and is a lovely
golden colour.
Swirl the caramel all over the bottom of the dish
and a little up the sides.
Set aside.
Put the sugar, water and
lemon zest into a small pan over a medium
heat. When it comes to the boil, let it bubble for a further
3 minutes. Take off the heat and remove and discard the
lemon zest.
Set aside for 5 minutes.
Very gently whisk together the egg yolks with the whole
egg – you do not want to create any froth.
Pour the warm syrup into the egg mixture in a thin, steady stream,
whisking as you do so. Keep whisking until it is completely
incorporated.
Pour this mixture into the coated caramel–coated dish and place the
dish inside a deep-sided roasting tin. Pour in a couple of fingers’
depth of cold water (to create a bain marie) and put the whole
thing in a cold oven.
Turn the temperature to 160°C/gas mark 3 and cook
for 25 minutes or until set. Take care not to overcook
– it should still have a slight wobble.
Chill in the fridge for a couple of hours before serving. Run the
point of a knife around the edge of the dish and then turn out on to a
plate. Do not eat too much of this as it is extremely calorific, but it
is a real treat.