Lemon Creme Brulee

Recipe by kleigh83
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat an oven to 300°F.
  • Line a shallow baking pan with a kitchen towel.
  • Have a pot of boiling water ready.
  • In a small saucepan over medium-high heat, bring the lemon juice to a boil.
  • Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
  • In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
  • Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
  • Remove the pan from the heat and let stand for 15 minutes.
  • In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
  • Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
  • Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
  • Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
  • Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
  • Remove the ramekins from the pan and transfer to a wire rack.
  • Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
  • Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
  • Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
  • Serve immediately.
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