Lemon Creme Brulee

"A lemon creme brulee, with a suttle lemon taste. Its not overpowering, but light and refreshing."
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
6
Yields:
1/4 cup
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 325°F.
  • Separate egg yolks, and add 2 whole eggs.
  • Add 1 cup sugar and beat until smooth.
  • Add 1/4 cup of lemon juice to the eggs.
  • In a small saucepan, bring the whipping cream to a simmer.
  • Put the lemon zest in the whipping cream.
  • Put the cream mixture aside for 10 minutes.
  • This allows the oil from the zest to perfume the cream.
  • Set the egg mixture on low speed.
  • Pour the cream mixture into the egg mixture, until all the cream is gone.
  • You might find that all the zest is resting on the bottom of the pan of cream.
  • Discard the zest.
  • Strain the egg/cream mixture into a 4 cup measure glass.
  • Setup your ramekins in a deep flat pan.
  • Pour the cream mixture into the ramekin, to about 1/2 inch from the top of the ramekin. Pour water around the ramekins, about 3/4's of the way up the outside of the ramekin.
  • Bake for 40-50 minutes.
  • Brulee should be just giggly in the centre.
  • Turn off the oven, and let water go to cool.
  • Put brulee in the fridge, to setup.
  • Just before serving, put 1 tablespoon of sugar on top of brulee.
  • Put under the broiler, and watch closely.
  • Take out when the sugar begins to curl, or in my case, when the fire alarm goes off.

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Reviews

  1. I haven't tried the recipe yet but I'm confused because the ingredients list say 1/4 cup lemon juice but the directions say 1 cup. I'm assuming it should still be 1/4 cup...
     
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RECIPE SUBMITTED BY

I had to change my email address of late. if you can't get it by lorraineejepson@yahoo.ca, try yahoo.com.
 
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