White Bean Yuzu Custard Cups

Zest the lemon fully, then juice it to yield 3 tbsp of bright citrus liquid. Combine the zest and juice in a small bowl; set aside.

Drain and rinse white beans, then blend with whole-milk until completely smooth, about 2 minutes in a high-powered blender.

Strain through a fine-mesh sieve into a large bowl for the silkiest texture.

Whisk egg and 3 tbsp white-sugar together until pale and ribbon-like, about 2 minutes.

Fold the white bean milk into the egg mixture gradually, then stir in vanilla extract and 2 tbsp of the reserved lemon juice. Discard the remaining juice or reserve for serving.

Divide the custard base evenly among 4 lightly oiled ramekins (approx. 5 oz each).

Place ramekins in a deep baking pan and pour hot water halfway up the sides to create a water bath.

Slide into an oven preheated to 150°C (300°F). Bake 25–28 minutes — the custards should tremble faintly at the center when nudged.

Remove from the water bath immediately. Cool at room temperature for 10 minutes, then refrigerate uncovered for at least 30 minutes to firm.

Dust lightly with 2 tbsp white-sugar and a whisper of remaining lemon zest before serving. Serve chilled.