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Lemon Crème Brûlée

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A classic French dessert featuring a rich custard base topped with a perfectly caramelized sugar crust.

Ingredients

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 large egg yolks
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup sugar (for caramelizing)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a saucepan, heat the heavy cream and whole milk over medium heat until just simmering.
  3. In a bowl, whisk together the egg yolks and 1 cup of sugar until pale and smooth.
  4. Gradually whisk the hot cream mixture into the egg yolk mixture.
  5. Stir in the lemon zest and lemon juice.
  6. Strain the mixture through a fine-mesh sieve into a measuring cup.
  7. Divide the custard mixture into ramekins and place in a baking dish.
  8. Fill the baking dish with hot water halfway up the sides of the ramekins.
  9. Bake for about 30-35 minutes or until set.
  10. Remove the ramekins from the water and let cool.
  11. Refrigerate for at least 2 hours or overnight.
  12. Before serving, sprinkle sugar on top and caramelize using a kitchen torch.
  13. Allow to cool slightly before serving and enjoy!

Notes

Serve with fresh berries or whipped cream. Store uncaramelized custard in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thestationrecipes.com/lemon-creme-brulee-dessert/

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