Creme Catalane (Lemon, Vanilla, and Fennel-Seed Custard)

Scald the cream and milk, along with the fennel seeds in a medium saucepan over high heat. Remove from the heat, cover, and let infuse for 30 minutes.

Preheat the oven to 300 degrees Fahrenheit.

Cut the vanilla bean lengthwise in half and, with the aid of a small spoon, scrape out all of the small seeds. Blend the vanilla seeds, egg yolks, sugar, and lemon zest thoroughly in a small bowl.

Strain the cream mixture and gradually whisk it into the egg yolk mixture.

Pour the flavored cream into 6-inch round baking dishes. Bake just until the mixture begins to tremble in the middle, about 30 minutes.

Refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 5 minutes before serving.