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Lemon Crème Brûlée
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Prep Time:
30 minutes
Total Time:
6 hours
Enhance classic dessert with zesty lemon peel for a refreshing twist.
Ingredients:
  • 6 egg yolks
  • 2 cups whipping cream
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 tablespoon grated lemon peel
  • Boiling water
  • 8 teaspoons sugar
  • 1/2 cup fresh raspberries
Instructions:
  • Preheat your oven to 350°F. Lightly beat the egg yolks in a small bowl. In a large bowl, combine whipping cream, 1/3 cup sugar, vanilla, and lemon peel until fully mixed. Gradually add the beaten egg yolks into the cream mixture, whisking until smooth and well combined.
  • Place four 6-ounce ceramic ramekins in a 13x9-inch pan and pour the cream mixture evenly into the ramekins.
  • Gently place the pan with the ramekins in the oven, then carefully fill the pan with enough boiling water to reach two-thirds up the height of the ramekins, making sure not to splash any water into them.
  • Bake for 30 to 40 minutes until the top is a beautiful light golden brown and the sides are firm (the centers will still have a slight jiggle).
  • Gently place the ramekins on a wire rack using a pot holder. Allow them to cool for up to 1 hour, until they reach room temperature. Cover tightly with plastic wrap and refrigerate for at least 4 hours, but no more than 2 days.
  • Uncover the ramekins and pat the custards dry with a paper towel. Sprinkle 2 teaspoons of sugar over each custard. Using a kitchen torch held 3 to 4 inches away, caramelize the sugar by moving the flame in a circular motion for about 2 minutes until golden brown. Alternatively, broil the custards (refer to Kitchen Tip). Top each custard with 2 tablespoons of raspberries. Serve right away or chill for up to 8 hours before serving.

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