This Lemon Creme Brulee is a rich lemon-infused custard with a torched sugar top. Enjoy a restaurant-quality dessert at home!
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.
Lemon creme brulee is one of my favorite lemon desserts.
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.
There’s always room for lemon creme brulee!
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 a friend gifted me a case of beautiful lemons, I knew it was time to break out the blowtorch and bring this baby home.
Just the zest of two of lemons 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.
For the Custard:
- 2 cups heavy cream
- 6 tablespoons granulated sugar, divided
- 4 large egg yolks
- Zest of 2 lemons
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
For the Topping:
- 1/4 cup granulated sugar
- Fresh blackberries for garnish
- Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place four 5-ounceramekins in roasting pan.
- In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).
- Meanwhile, in large bowl, whisk egg yolks, lemon zest, vanilla, salt and remaining 3 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk in remaining cream mixture. Strain through fine mesh strainer into large liquid measuring cup.
- Divide custard mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 35 to 40 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).
- Use tongs to carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
- To serve, sprinkle about 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Top with blackberries and serve immediately.
Adapted from Martha Stewart.
Amount Per Serving: Calories: 625Total Fat: 49gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 367mgSodium: 139mgCarbohydrates: 39gFiber: 1gSugar: 36gProtein: 11g