Got any comments or ideas to share with us? Let us know!

Lemon Crème Brûlée

Posted 03/26/12 by ChefSnowball
Not yet rated
Views: 269
Venues: Bakery
Produce & All Things Green
Categories: Desserts
Sub Categories: Other
Keywords: Crème Brûlée, Lemon, Raspberries
Servings: 4
6 egg yolks
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla
1 tablespoon grated lemon peel
Boiling water
8 teaspoons sugar
1/2 cup fresh raspberries

Heat oven to 350°F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.

In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).

Carefully transfer ramekins to wire rack, grasping tops of ramekins with pot holder. Cool no longer than 1 hour or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.

Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.

Bookmark and Share

Please log in to dish on this post.