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Lemon Crème Brûlée Recipe

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4.2 from 81 reviews

  • Author: Ezabella
  • Total Time: 3 hours 50 minutes
  • Yield: 4 servings

Description

This Lemon Crème Brûlée is a luscious twist on the classic French dessert, featuring a rich custard infused with fresh lemon zest and vanilla bean. Baked in a water bath for a silky texture, then topped with a perfectly caramelized sugar crust, it offers a delightful balance of creamy, tangy, and sweet flavors. Ideal for impressing guests or indulging in a sophisticated treat.

Ingredients

Custard

  • 2 cups heavy cream
  • 1 lemon (zest only)
  • 1 vanilla bean (seeds and pod)
  • Pinch of salt
  • 5 egg yolks
  • ⅓ cup sugar

Topping

  • Additional sugar for caramelizing (about 4 teaspoons)
  • Fresh blueberries for garnish

Instructions

  1. Preheat the oven. Set your oven to 325°F (160°C) to prepare for baking the custards in a water bath.
  2. Flavor the cream. In a small saucepan over medium heat, combine the heavy cream, lemon zest, and vanilla bean (both seeds and pod). Heat gently until the mixture just begins to simmer, then reduce heat and let it steep for about 5 minutes to infuse the cream with lemon and vanilla flavors.
  3. Whisk the egg yolks and sugar. While the cream is steeping, whisk together the egg yolks and ⅓ cup sugar in a medium bowl until the mixture is smooth and slightly pale.
  4. Strain and combine. Remove the vanilla pod and strain the warm cream to remove the lemon zest. Gradually pour the warm cream into the egg yolk mixture while gently whisking to combine without curdling the eggs.
  5. Prepare the baking dish and ramekins. Place four ramekins inside a large baking dish. Pour the custard evenly into each ramekin, filling them to about ¼ inch from the top. Then carefully pour hot water into the baking dish around the ramekins, filling it halfway up their sides to create a water bath.
  6. Bake the custards. Carefully place the baking dish on the center rack of the preheated oven and bake for approximately 30 minutes, or until the custard centers are just set and still jiggle slightly when gently shaken.
  7. Chill the custards. Remove the ramekins from the water bath and let them cool to room temperature before placing them in the refrigerator. Chill for at least 2 hours until fully set and cold.
  8. Caramelize the topping. Just before serving, sprinkle about 1 teaspoon of sugar evenly over each custard. Using a kitchen torch, melt and caramelize the sugar until it forms a glossy, crisp crust.
  9. Garnish and serve. Add fresh blueberries on top or alongside the crème brûlée for a pop of color and flavor. Serve immediately to enjoy the contrast between the creamy custard and crunchy caramelized top.

Notes

  • Use a kitchen torch to caramelize the sugar for the best crisp and evenly browned crust.
  • If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
  • The water bath helps cook the custard gently and evenly to prevent curdling.
  • The custard can be prepared a day ahead and caramelized just before serving for convenience.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://kitchenloving.com/lemon-creme-brulee-recipe/