Lemon Creme Brulee Recipe
This Lemon Creme Brulee is tested to give you a silky, never-curdled custard and that signature crackly sugar top every time. Learn exactly when it’s done, how to avoid common mistakes, and how to make it ahead for stress-free entertaining.
Ingredients
For the Custard:
- 3 cups heavy cream
- 8 tablespoons granulated sugar divided
- 6 large egg yolks
- 2 tablespoons fresh lemon juice (be sure to zest the lemons first)
- ½ teaspoon vanilla extract
- Pinch kosher salt
- Zest of 2 lemons (about 4 teaspoons)
For the Topping:
- 6 tablespoons granulated sugar
- Fresh berries and lemon peel for garnish (optional)
Instructions
- Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place six 5- to 6-ounce ramekins (see Notes below) in roasting pan.
- In small saucepan, heat cream and 4 tablespoons sugar over medium heat 6 to 7 minutes or 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 juice, vanilla, salt and remaining 4 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. Stir in lemon zest.
- Divide mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 35 to 50 minutes or until custards are just set. Exact baking time will depend on the size and shape of your ramekins (see Notes). Creme brulee is done when the edges are set but the center still gently jiggles like gelatin. If it sloshes, it needs more time. If it’s fully firm, it’s overbaked.
- Use pancake turner to carefully transfer ramekins to cooling rack; let stand 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). Garnish with berries and lemon peel, if desired, and serve immediately.
Notes
Ramekin size and shape directly affect how long lemon creme brulee takes to bake. For this recipe, use six 5- to 6-ounce oven-safe ramekins.
If your ramekins are wide and shallow, the custard will usually bake faster because the filling is spread over more surface area. Start checking for doneness around 30 minutes.
If your ramekins are narrow and deep, the custard will usually need more time because the filling sits deeper in the dish. Start checking around 45 minutes.
No matter which style you use, the lemon creme brulee is done when the edges are set but the centers still have a slight jiggle.
Calories: 573kcal, Carbohydrates: 33g, Protein: 6g, Fat: 48g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 329mg, Sodium: 41mg, Potassium: 141mg, Fiber: 0.2g, Sugar: 32g, Vitamin A: 2010IU, Vitamin C: 4mg, Calcium: 104mg, 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.
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