Lemon Creme Brulee
This bright, creamy Lemon Creme Brulee is the perfect dessert to serve to your friends and family. It works great for any season. Whether you need a cool, refreshing treat in summer or the perfect finish to a holiday dinner, we've got you covered.
Ingredients
For the Custard:
- 2 cups heavy cream
- 6 tablespoons granulated sugar divided
- 4 large egg yolks
- Zest of 2 lemons
- ½ teaspoon vanilla extract
- Pinch of kosher salt
For the Topping:
- ¼ cup granulated sugar
- Fresh berries for garnish (optional)
Instructions
- Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place four 6-ounce ramekins (see Home Chef Tip below) 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 remaining cream mixture into egg mixture. Strain mixture through fine mesh strainer into large liquid measuring cup.
- Divide mixture between ramekins; place roasting pan in oven. Carefully pour enough boiling water from kettle around ramekins until it comes halfway up sides of ramekins, being careful to not get water in 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 at room temperature 30 minutes. Then, cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.
- To serve, sprinkle 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 berries, if desired, and serve immediately.
Notes
- Adapted from Martha Stewart.
- Home Chef Tip: If your ramekins are wide and shallow, your custard may bake a little faster. If your ramekins are narrow and deep, you will likely need to bake your custard longer. In the photos you see in this post, my ramekins are somewhere in between the two styles, and my custard took about 37 minutes to bake until it was just set (the middles still trembled slightly, while the custard was set on the outer edges). If you use wide and shallow ramekins, start at 25 minutes and continue baking, checking every 5 minutes until your custard is just set. If using narrow and deep ramekins, start checking at 35 minutes.
Calories: 581kcal, Carbohydrates: 34g, Protein: 6g, Fat: 48g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 329mg, Sodium: 41mg, Potassium: 134mg, Sugar: 34g, Vitamin A: 2009IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.