Mix the cream, milk and sugar with a mixer / hand blender / whisk / whisk (whatever you have). Just mix, do not beat until frothy! If possible, there should be no foam. Add the eggs, salt and lemon zest and stir in the finely ground tonka bean (I rub it with a nutmeg grater, I`ve also used a Microplan grater, works great too). Let stand and steep for at least 30 minutes. Then stir the mixture again (because of the tonka bean) and divide it into 4 - 6 refractory molds (I use 5 molds for this amount).
The most important thing: The mass should stand in the oven in a water bath. If it gets too hot or takes too long, the mass can flocculate. No circulating air! Top / bottom heat is better.
Preheat the oven to 130 ° C top / bottom heat. Use an oven thermometer if necessary!
Place the molds in a deep baking sheet (the oven`s drip pan is best) and fill up with boiling water so that 2/3 of the molds are in the water. This is important.
Let it rest in the oven on the middle shelf for about 45 minutes. When removing, make sure that no water spills into the molds. The creams in the molds are still quite soft / wobbly, that`s normal. When they cool down, preferably overnight, they solidify.
To serve, distribute 1 - 2 teaspoons of white granulated sugar on the crème and caramelize with a burner / soldering torch. Brown sugar burns faster, powdered sugar burns faster and then becomes bitter, which is why it is less suitable. I now do it so that after caramelizing with white sugar, I distribute half a teaspoon of brown sugar directly onto the liquid caramel and caramelize a little again, because I like the taste of the brown sugar.
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