1 Rangemaster 34cm x 34cm white enamel baking sheet lined with greaseproof paper
In a medium saucepan, gently heat the double cream, zest from the lemons and vanilla to just before boiling point.
In a separate bowl, whisk the egg yolks and caster sugar until pale in colour a slightly fluffy.
Slowly add the double cream, and continue to whisk until fully incorporated.
Strain the mixture through a sieve and pour into the ramekins, leaving a 2 cm gap at the top of each ramekin.
Cover each crème burlee with a square of foil to ensure to water can get on the surface.
Place the 6 ramekins on the large perforated tray that was provided with the Rangemaster Built-in Steam Oven.
Slide the tray in the Rangemaster Built-in Steam Oven and programme to Steam, 90°C, for 20 minutes.
Once complete, remove from the oven. Remove the foil and place in the refrigerator overnight to set.
For the shortbread, cream the butter and sugar together, until pale in colour and fluffy, fold in the flour and poppy seeds.
On a lightly floured surface, roll the shortbread to 5mm thick, and cut into the desired shape.
Arrange the cut shortbread on the prepared baking sheet. Allow to chill in the refrigerator for between 30 minutes – 4 hours.
Pre-heat the Rangemaster oven, Fan 160°C.
Place the shortbread shapes into the oven for 10-20 minutes, depending on size of the shapes, until golden brown in colour.
Allow to cool completely before serving.
To serve the crème burlee, preheat the oven to full grill, Max temperature. Sprinkle ½ tsp of sugar on each ramekin, ensuring there is an even coating. Place under the grill for 30 seconds, remove and repeat once or twice more depending how crunchy you would like the tops.