Lemon Crème Brûlée

Lemon Crème Brûlée
Print Recipe
Lemon Crème Brûlée adds a luscious tang to the rich creamy texture of a classic French crème brûlée. It’s lemon zest that adds the dash of flavor, and with it, a dash of antioxidant goodness too. This dessert is the perfect addition to a special occasion brunch like Mother’s Day or Easter, and a decadent finish to any dinner party.
Lemon Crème Brûlée
Print Recipe
Lemon Crème Brûlée adds a luscious tang to the rich creamy texture of a classic French crème brûlée. It’s lemon zest that adds the dash of flavor, and with it, a dash of antioxidant goodness too. This dessert is the perfect addition to a special occasion brunch like Mother’s Day or Easter, and a decadent finish to any dinner party.
Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F.
  2. Place eight 3/4-cup custard cups or ramekins in a large baking dish. Metal is best, and 13” x 9” x 2” should be large enough.
  3. Add the whipping cream and lemon zest to a heavy saucepan at a medium high setting. Bring to a simmer.
  4. Measure the sugar into a bowl and add the egg yolks. Stir or whisk together 2 to 3 minutes until the mixture is creamy and thick.
  5. Begin to pour the hot cream and lemon mixture into the egg yolk mixture little by little, stirring as you go.
  6. Add vanilla extract and salt.
  7. When the custard is thoroughly blended, let it stand for about 10 minutes.
  8. Now, spoon or pour the custard evenly into the ramekins.
  9. Add enough water to the baking dish to come about halfway up the sides of the ramekins.
  10. Gently place the baking dish in the oven and bake until the custard is set in the center. It should take just under an hour.
  11. Remove the ramekins from the hot water and refrigerate until firm, or 3 hours at least.
  12. Preheat the broiler when you are ready to eat.
  13. Place the custard ramekins on a baking sheet.
  14. Force the brown sugar through a small sieve to create an even coating onto each custard dish.
  15. Broil for about 2 minutes, or until the sugar caramelizes fully and browns.
  16. Return the ramekins to the fridge for 1 to 2 hours, until the topping has become crispy and hard.
  17. Serve immediately – do not refrigerate for more than 2 hours for best flavor and texture.
Recipe Notes

Tip: Top with fresh berries, blackberries, raspberries, and/or blueberries (about 1 pint,) and/or drizzle with 1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur,) or other berry infused liqueur. Make Ahead: You can make the custard up to a day ahead of time. Just cover the custard with plastic wrap before you refrigerate.

Share this Recipe
Powered byWP Ultimate Recipe
Related Posts

Leave a Comment