Warm the rice milk on a low/ medium flame, being careful not to bring it to boil.

Remove from the fheat and add the grated lemon zest.

In another bowl, mix the egg yolks with sugar and vanilla using a whisk, add the hot rice milk and mix until the sugar is completely dissolved.

Pour the mixture into the ramekins, the ideal ones are high 1.5 or 2 cm.

Cook the crème anglaise in a static oven in a bain-marie at 130 ° C for 40 – 50 minutes, arrange the ramekins in a roasting tin containing boiling water, that has the same level as the custard in the ramekins.

Check cooking: the crème anglaise is cooked if it wobbles slightly when you move the cocotte.

Allow the cream to cool, cover the cream with a uniform layer of sugar (about 1/4), turn on the bowl torch, caramelize and melt the sugar from the centre.

Proceed in the same manner for all the ramekins.

You will have to get a crust of about 1 mm thickness.

Serve while the caramel is still warm.