Lemon Creme Brulee

Oh sweet lemony custard goodness!  There is just something so delectable about a medley of sweet and tangy flavors.  Don’t be intimidated if you have never made Creme Brulee.  It is super easy!  The hardest part is separating the eggs and you can always save the leftover egg whites for a nice omelet.  I borrowed my Mom’s kitchen torch like 10 years ago while I was completely obsessed with Creme Brulee after taking my first cruise.  As you may know, the best part of any cruise is the food.  I must have ordered Creme Brulee every other night!  So after staring at the box with the torch in it for many years, I decided it was time to break it out and see if it even worked.  Well…it did work after my Dad saved the day and filled it with butane.  Another great perk is that I finally found another reason to use the roasting pan that takes up a ton of space in my kitchen cabinet and normally only makes a grand appearance for the holidays.  I spent quite some time brainstorming ideas for different flavors and for some reason, lemon kept popping in my head.  I think lemon is the perfect accompaniment and looks beautiful with fresh red berries.  So go ahead and impress your next dinner guests and try this simple recipe!

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Lemon Creme Brulee

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Give your Creme Brulee a splash of lemony zest to make a beautiful and tasty accompaniment to fresh summer berries.

Course: Dessert

Cuisine: French

Servings: 6 Servings

Author: Holly- 3 Yummy Tummies

Ingredients

• 9 Egg Yolks
• 1/4 C. Sugar
• 1 1/2 C. Heavy Cream
• 1/2 C. Fresh Lemon Juice
• Rind of 1 lemon finely grated
• 1 Tsp. Vanilla
• Fresh berries for Topping Optional

Instructions

1. Preheat oven to 350 Degrees.
2. Use a fork to beat together the Egg Yolks with the Sugar in a small mixing bowl.
3. Pour Heavy Cream in a Medium saucepan.
4. Mix in lemon juice/rind and bring to a boil; stirring constantly.
5. Gradually mix in the egg mixture into the saucepan with cream once it begins to boil.
6. Remove from heat.
7. Pour custard mixture into 6 ramekins.
8. Place ramekins in a roasting pan, pour warm water into pan until each dish is around halfway submerged.
9. Bake for 25-30 minutes until the custard begins to bubble and firm (it will remain a little liquidy in the middle)
10. Let ramekins cool completely in the roasting pan.
11. Place in refrigerator and chill for at least 3 hours.
12. Sprinkle fine sugar to coat the top of each dish.
13. Use a kitchen torch to brown the sugar topping.
14. Serve at room temperature topped with fresh berries if desired.