Lemon  Crème Brûlée

"Lemon creme brulee is lusciously lemony, with a thick custard and a layer of perfectly bruleed sugar. It’s deliciously impressive, but not nearly as complicated as you might think."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Custard – 1/4 cup white sugar – 4 egg yolks – 2 teaspoons lemon zest* – 1/2 teaspoons vanilla extract – 1 1/2 cups heavy whipping cream – 1/2 cup whole milk Brulee Topping – 5 tablespoons white sugar - divided – lemon slices or strawberries for garnish

Yield

prep time

20 MINUTES

total time

4 CRÈME BRÛLÉE

Lemon Crème Brûlée

50 MINUTES

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1. Heat oven to 300ºF. Boil water for the water bath, preferably in a tea kettle for easy pouring. Place four 6-oz custard cups or ramekins into a 8x8 or 9x9 square pan.

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2. Zest lemons and separate egg yolks from the whites, reserving the whites for another recipe.

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3. Whisk together sugar and egg yolks in a medium sized bowl until it lightens in color and takes on a thick, creamy texture. Add the lemon zest and vanilla, whisk to combine.

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4. Heat cream and milk over medium heat until bubbles start to form at the edge and the cream gets hot. Stir occasionally and do not let it boil. About 5 minutes.

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5. Temper the egg yolks (see full recipe) then add the custard mixture back into the saucepan with the remaining milk and cream. Whisk to combine completely. Do not add the hot cream too quickly.

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6. Allow to sit for 5 minutes then strain, preferably into a large measuring cup with a pour spout. Divide the custard mixture equally into the ramekins.

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7. Create the water bath by pouring the boiling water into the pan until it's half way up the side of the custard cups. Careful not to pour water into the custard.

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8. Bake in the water bath for 30 - 35 minutes or until centers are set. To test lightly jiggle the pan. The centers should jiggle like jello.

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9. Remove from the water bath as soon as you can safely handle them, to stop the cooking process. Cool to room temperature then refrigerate for a minimum of three hours.

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10. Cover each custard with 1 1/2 teaspoons of white sugar, adjusting for ramekin width if needed. Brulee the tops with a kitchen torch until the sugar is caramelized. Top with a lemon garnish or fresh sliced strawberries and serve immediately.

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