Lemon Creme Brulee Recipe
This bright, creamy Lemon Creme Brulee is the perfect make-ahead 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:
- 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 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 (they should tremble slightly in the middle, but be set on outer edges)(see Notes below).
- 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). Top with berries and serve immediately.
Notes
- 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.
- If you use wide and shallow ramekins, start checking for doneness around 30 minutes, and continue baking, checking every 5 minutes, until your custard is just set.
- If you use narrow and deep ramekins, start at 45 minutes and continue baking, checking every 5 minutes, until your custard is just set.
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.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.