Lemon Crème Brûlée
I often wonder if anybody feels a bit deceived by the name of this blog. I worry that fellow lemon lovers arrive here, quickly look around, and wonder where all the luscious lemon desserts are. I’ve published embarrassingly few, just a cake or lemon bars here and there. Truth be told, my love for lemons is mainly an appreciation of how their flavor can brighten and enhance almost any (savory) dish. I’ve found that most otherwise boring and bland recipes can be saved by a touch of acidic lemon juice. My tastebuds have come to crave acid, and now I can’t get through a hearty bowl of beef stew without a wedge of lemon to cut the richness.
I’m unapologetically a savory cook and eater. I feel most comfortably cooking savory dishes, and, when out to dinner, I’ll always choose an extra savory course instead of dessert. Until recently. I was finishing my meal at one of my favorite restaurants in Detroit. I was full and planning to get a cup of espresso and skip dessert. So of course, that’s when the server tells me the featured dessert that evening was lemon crème brûlée. There was no way I could say no to that, and I’m so glad I didn’t.
That tiny little ramekin of custard with burnt sugar on top has been on my brain ever since. It tasted like the essence of a thousand lemons, balanced by the richness of the cream and the crackle of the torched topping. When the folks at Limoneira kindly sent me a case of their beautiful lemons, I knew it was time to break out the blowtorch and bring this baby home. I’ve cooked with a lot of lemons over the years, but these were easily the most fragrant and flavorful ones I’ve ever used. Just the zest of two of these beauties infused my crème brûlée custard with a deep citrus flavor. In the end, it turns out that there’s always room for a lemon dessert.
Yield: 4 servings Prep Time: 20 minutes Cook Time: 35 minutes Adapted from Martha Stewart. Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!
Lemon Crème Brûlée
For the Custard:
For the Topping:
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Adapted from Martha Stewart.
Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!
Disclosure: I received a case of lemons from Limoneira at no charge. I was not compensated for writing this post, and all opinions are my own.Yum