Ingredients for Lemon Creme Brulee
- Lemons, Juice Of
- Heavy Cream
- Lemon, Zest Of
- 1/2 cup granulated sugar + 1 teaspoon granulated sugar for topping
- Vanilla Extract
- 4 large egg yolks
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How to Make Lemon Creme Brulee
- Preheat oven to 300°F (150°C).
- Line a shallow baking pan with a kitchen towel.
- Bring a pot of water to a boil and keep it ready.
- In a small saucepan over medium-high heat, bring 1/4 cup fresh lemon juice to a boil.
- Reduce heat to medium-low and simmer until the juice is reduced to about 1 tablespoon (3-5 minutes).
- In another saucepan over medium heat, combine 2 cups heavy cream, 1 tablespoon lemon zest, and 1/2 cup granulated sugar.
- Cook, stirring occasionally, until steam gently rises (2-3 minutes).
- Remove from heat and let stand for 15 minutes.
- In a bowl, whisk together 4 large egg yolks and 1 teaspoon vanilla extract until smooth and pale yellow.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly. Stir in the reduced lemon juice.
- Strain the mixture through a fine-mesh sieve into a bowl. Divide evenly among six (3 1/2-ounce) ramekins.
- Place ramekins in the prepared baking pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
- Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40-45 minutes (custards should still have a slight jiggle in the center).
- Remove ramekins from the water bath and transfer to a wire rack to cool.
- Cool the custards to room temperature (about 1 1/2 hours), then refrigerate for at least 3 hours, or preferably overnight.
- Before serving, sprinkle 1 teaspoon of granulated sugar evenly over the surface of each custard.
- Using a kitchen torch, caramelize the sugar by moving the flame continuously in small circles until the sugar melts and turns a light golden brown.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
85g
Fat
97g
Carbs
8g
