Bright lemon zest and smooth, rich cream are a match made in culinary heaven in this lemon creme brulee recipe. The subtle, perfumed hint of citrus adds a luscious dimension of flavor to an already delectable dessert. Find the freshest strawberries or raspberries at your market for a beautiful edible garnish.
Would you like to receive recipes and cooking tips every week? Sign up for your free French food newsletter here and put some flair into your everyday kitchen.
Prep Time: 5 minutes
Cook Time: 1 hour
Infuse: 10 minutes
Total Time: 1 hour, 15 minutes
Yield: 6 servings
- 1 1/2 cups heavy cream
- 1/2 cup half and half (light cream)
- 1 tablespoon fresh lemon zest
- 8 egg yolks
- 1/3 cup plus 1/4 cup granulated sugar, divided
- 1/2 teaspoon vanilla extract
How to make lemon creme brulee:
Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
In a medium saucepan set over medium heat, bring the heavy cream, half and half, and lemon zest just to a boil, and then remove it from the heat. Allow it to cool on the countertop for 10 minutes. Pour the lemon-infused cream through a fine-mesh sieve into a clean bowl and set it aside for a moment. Rinse the sieve for later use and discard the used citrus zest.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/3 cup sugar, the lemon cream, and vanilla extract into the beaten eggs. Beat the mixture for 90 seconds.
Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
This lemon infused crème brulee recipe makes 6 servings.
Do you want to comment on articles and interact with other foodies? Read about my kitchen, garden, and greenhouse projects, and find out what's new at the About French Food online community by following me @FrenchFoodGuide and visiting About French Food on Facebook. I can't wait to see you there!