Lemon Crème Brûlée
This vibrant Lemon Crème Brûlée features a luxurious custard infused with lemon zest and real vanilla bean. It's baked to perfection and topped with a layer of sugar, which is then torched to create a delightful crackly surface. This elegant dessert is surprisingly easy to prepare and sure to impress.
Servings: 4 servings
Calories: 575kcal
Equipment
- Kitchen torch Rösle is the brand we use in the recipe
- 4 Ramekins Le Creuset Mini Cocottes were used in the recipe
Ingredients
- 2 cups heavy cream
- 1 lemon zest
- 1 vanilla bean seeds and pod
- Pinch salt
- 5 egg yolks
- ⅓ cup sugar + additional for topping
Instructions
- Preheat oven to 325°F.
- Heat cream, lemon zest, and vanilla in a small saucepan over medium heat until it just begins to simmer. Lower heat and steep for about 5 minutes, until the cream becomes fragrant from the lemon.
- Meanwhile, whisk the egg yolks and sugar in a medium bowl until smooth.
- Strain the cream to remove the lemon and vanilla pod, then gradually pour it into the eggs, while gently whisking, until combined.
- Arrange 4 ramekins in a baking dish. Pour an equal amount of the lemon crème into each ramekin, filling to about a ¼ inch from the top. Pour hot water into the pan, about halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the center rack of the oven. Bake for 30 minutes, until the centers of the crème brulée are just cooked and jiggle when shaken.
- Remove the ramekins from the water bath and place them in the fridge until the crème brulées are cold and set, about 2 hours.
- Sprinkle about 1 teaspoon of sugar onto each crème brulée. Using a kitchen torch, glaze the sugar until the sugar is melted, caramelized, and a glassy top forms.
- Garnish with blueberries and enjoy!
Notes
Scroll up to view a visual walkthrough of the recipe.
Chef's tips:
- Vanilla Bean: Slice the vanilla bean in half lengthwise, then scrape the seeds out with the back of a pairing knife. Add both the seeds and vanilla bean pod to the cream.
- Prevent clumps: If you get clumps of yolk after whisking the hot cream into the eggs, pour the mixture through a sieve to remove any bits of egg so you maintain a smooth texture for the dessert.
- Water bath: We recommend placing the baking dish into the oven before pouring the hot water for the water bath. This makes the dish lighter and easier to maneuver so you don't get burned.
- Brûlèe tips: Hold the torch about 3 to 4 inches from the sugar, and maintain a constant, slow, side-to-side or circular motion. If you don't have a torch, you can brûlée the sugar by placing the ramekins on the top rack of a cold oven, turning on to broil for 6-10 minutes, and turning occasionally with tongs, until the sugar is melted and brûléed.
- Make ahead: crème brûlée can be made days in advance, which makes it a wonderful dish to serve for dinner parties. Simply cover the ramekins until ready to serve, then top with the sugar and brûlée when ready to serve.
- Leftovers: leftover crème brûlée can be stored in the fridge, however, the sugar coating will turn to liquid. The result is still delicious and enjoyable but you will not be able to re-brûlée the tops.
- Freezing: crème brûlée that has not been brûléed can be stored in the freezer for up to 3 months. Thaw it in the fridge for 6 or more hours than dust with sugar and torch as in the recipe.
Nutrition
Calories: 575kcal | Carbohydrates: 29g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 377mg | Sodium: 44mg | Potassium: 177mg | Fiber: 1g | Sugar: 27g | Vitamin A: 2080IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 1mg