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Lemon Crème Brûlée

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A creamy and tangy lemon crème brûlée with a crispy caramel crust, perfect for any occasion.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar, divided
  • 6 large egg yolks
  • 1 tablespoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • Additional sugar for caramelizing

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Heat heavy cream, milk, and half of the sugar over medium heat until it just starts to simmer.
  3. Whisk together the egg yolks, remaining sugar, lemon zest, lemon juice, and vanilla extract in a bowl.
  4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
  5. Strain the mixture into ramekins to catch any lumps.
  6. Place ramekins in a baking dish and fill it with hot water halfway up the sides.
  7. Bake for about 30-35 minutes, or until set but still slightly wobbly in the center.
  8. Let cool, then refrigerate for at least 2 hours.
  9. Sprinkle a thin layer of sugar on top of each custard and caramelize with a kitchen torch.
  10. Let cool for a minute before serving.

Notes

Serve with fresh berry compote or a scoop of vanilla ice cream for added richness.

Nutrition

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

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