Lemon Crème Brulee

Lemon Crème Brulee

Lemon Crème Brulee

Ingredients

Egg yolks 3
Granulated sugar 1/4th cup + 1 tbsp. for each serving
Heavy cream 1 ½  cups
Lemon extract 1 tsp.
Lemon zest ½  tsp.
Salt 1/8th tsp.

Directions

  • Preheat oven to 300 degrees.
  • In a small saucepan on low heat, slowly heat the cream to a simmer but not boiling.
  • Meanwhile, in a bowl, whisk together the sugar, egg yolks, and lemon extract.
  •  Slowly add the cream to the egg mixture on low speed making sure you don’t curdle the eggs. Add salt & lemon zest and whisk to combine.
  • Divide batter into 4 deep ramekins and place them into a deep baking dish.
  • Pour boiling water into the pan, just enough to come up half way around the ramekins. Bake for 30 minutes custard should be set when gently shaken.
  • Remove custards from water bath and let them cool at room temperature, then set them in the fridge for a minimum of 3 hours. (for best results, make these the night before you want to eat them)
  • When ready to serve, top each one with 1 tablespoon of granulated sugar. With a small kitchen blow torch, heat the top of each custard until the sugar caramelizes evenly, but does not burn.
    Enjoy :)

 

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