Meyer lemon creme brulee, now that's my favorite one!!

This Creme brulee is now officially my new favorite custard!! Make it only when Meyer lemons are in season, just in time for the holidays. It brings a dainty, soft, delicate, subdued and sophisticated flavor and fragrance to your elegant Holiday parties! Meyer lemon, although of Chinese origin, should be the eighth to the following seven species: wheat, barley, grapes, figs, pomegranates, olives and dates.
Adapted from 'Elegantly Easy Creme Brulee and Other Custard Desserts' by Debbie Puente.

Meyer lemon creme brulee

2 eggs
6 egg yolk
3/4-1 cup sugar
1/4 cup fresh squeezed Meyer lemon juice, I used 3 Meyer lemons
Zest of 3Meyer lemons, finely zested
2 cups heavy cream (16 oz)
1/4 cup sugar in the raw (for carmelization about 1-2 tablespoons for each custard)

Preheat oven the 300F. Boil some water in a pot on top of stove and keep it hot. Whisk two eggs, egg yolks and 3/4-1 cup sugar and beat until light yellow and firm. Add heavy cream, Meyer lemon zest and lemon juice, and mix with a spatula gently, in folding motion, until mixed well. Consistency will be liquidy. Line a deep baking dish with a paper towel, place six ramekins inside on top of paper and ladle mixture evenly between ramekins. Pour water into baking dish as a warm water bath for the custard to cook in, halfway up the ramekins and place in the middle rack of the oven for 40-50 min. Edges should be firm when done, but middle should be wobbly. Take out and let cool outside in water bath. Refrigerate. 2 hours prior to serving, place ramekins in ice bath, add 1-2 tablespoons of sugar in the row on top of each custard, swirl sugar to coat custard completely, and carmelize in broiler mode until sugar bubbles. Can carmelize with a torch as well for a deep golden sheen.Refrigerate prior to serving!!