Whisk egg yolks and sugar together in a large bowl until smooth and pale.

Heat heavy cream in a saucepan over medium heat until it just begins to simmer then stir in YUZUCO yuzu juice and lemon zest.

Slowly pour the hot cream into the egg yolk mixture while whisking constantly to prevent curdling.

Allow the custard to cool to room temperature then refrigerate for at least four hours preferably overnight.

Preheat oven to 350F and arrange ramekins in a deep baking dish.

Strain custard into a measuring cup with a spout and discard citrus solids.

Pour custard into ramekins filling each about one quarter to one half inch below the rim.

Bake for 20 to 25 minutes until the custard is just set with a slight wobble in the center.

Remove ramekins from the water bath and cool completely on a rack then refrigerate overnight.

Blend YUZUCO candied yuzu peels into a fine powder.

Sprinkle a layer of sugar on each crème brûlée and torch until caramelized.

Dust with powdered candied yuzu peel and torch again until lightly charred.

Garnish with strawberries and serve.