Here’s a refreshing, tangy twist on a classic. Don’t have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.—Sara Scheler, Helenville, Wisconsin
- 3 cups heavy whipping cream
- 6 egg yolks
- 1/2 cup plus 5 teaspoons sugar, divided
- 1/2 teaspoon salt
- 2 tablespoons grated lemon peel
- 1/2 teaspoon lemon extract
- Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon peel and extract.
- Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 45-50 minutes or until a knife inserted near the center comes out clean (centers will still be soft).
- Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
- To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving.
- To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat 2-3 minutes or until sugar is caramelized. Refrigerate 30-60 minutes before serving. Yield: 5 servings.
Originally published as Lemon Creme Brulee in Taste of Home Christmas Annual Annual 2014
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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