Lemon Crème Brûlée

By Erin Sellin

Prep Time:

15m

Bake/Cook Time:

30m - 35m

Yield:

Serves 8

Plan for:

Cool 2 hours

Chill 4-6 hours

We still love a good classic crème brûlée, but sometimes you just want to mix it up a little. This one is for the lemon lovers out there. Lemon Crème Brûlée is a luscious and creamy lemon custard with a caramelized sugar topping. A show-stopping dessert that is easier to make than you think.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Lemon Creme Brulee

4 cups heavy cream
2/3 cups Imperial Sugar Extra Fine Granulated Sugar
2 lemons, zested
12 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
8-12 teaspoons Imperial Sugar Extra Fine Granulated Sugar

Directions

Preheat oven to 300°F.
Arrange 8 ramekins in a large baking dish or roasting pan.
In saucepan combine heavy cream, sugar, lemon zest, and salt. Bring to a simmer.
Meanwhile, in a large bowl whisk egg yolks together until smooth and uniform in color.
Slowly whisk about 1 cup of cream mixture into yolks until combined. Repeat with 1 more cup of cream. Add rest of cream, and mix until smooth and well blended.
Mix in vanilla and lemon extract.
Strain cream mixture through a fine mesh strainer into a large bowl. Discard any solids in strainer.
Divide mixture evenly into 8 ramekins. Set baking dish in center of your oven.
Pour boiling water into dish, about 2/3rd of way up ramekins while being careful not to get any water in cream mixture.
Bake for 30-35 minutes, depending on size and depth of your ramekins. Centers should just barely be set, almost like Jello. A thermometer should read 180°F.
Remove from oven and transfer ramekins to a wire rack to cool for 2 hours. Cover and set in a refrigerator until cold, 4-6 hours.
To serve, sprinkle about 1 1/2 teaspoons of sugar over custard. Rotate to evenly distribute sugar. Ignite torch and caramelize sugar.
Re-chill for 20-30 minutes before serving.