Lemon Crème Brulee Recipe
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Lemon Creme Brulee
Benson Kua
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Bright lemon zest and smooth, rich cream are a match made in culinary heaven in this lemon creme brulee recipe. The subtle, perfumed hint of citrus adds a luscious dimension of flavor to an already delectable dessert. Find the freshest strawberries or raspberries at your market for a beautiful edible garnish.
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Prep Time: 5 minutes
Cook Time: 1 hour
Infuse: 10 minutes
Total Time: 1 hour, 15 minutes
Yield: 6 servings
Ingredients:
- 1 1/2 cups heavy cream
- 1/2 cup half and half (light cream)
- 1 tablespoon fresh lemon zest
- 8 egg yolks
- 1/3 cup plus 1/4 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
Preparation:
How to make lemon creme brulee:
Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
In a medium saucepan set over medium heat, bring the heavy cream, half and half, and lemon zest just to a boil, and then remove it from the heat. Allow it to cool on the countertop for 10 minutes. Pour the lemon-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment. Rinse the sieve for later use and discard the used citrus zest.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the lemon cream, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
This lemon infused crème brulee recipe makes 6 servings.
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