Lemon Creme Brulee
A straightforward lemon crème brûlée recipe yielding four to six custards that can be prepared ahead of time.
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Instructions
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Preheat the oven to 325 F.
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Zest 2 lemons and juice 1 lemon; set zest aside.
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Place 4 to 6 ramekins in a large baking pan.
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Combine heavy cream, 1/4 cup granulated sugar, and lemon zest in a saucepan; heat until simmering.
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Beat egg yolks and salt in a separate bowl.
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Slowly whisk the hot cream mixture into the egg yolks.
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Stir in 2 tablespoons lemon juice and 1/2 teaspoon vanilla extract.
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Pour mixture evenly into ramekins.
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Add boiling water to the baking pan, reaching halfway up the ramekins.
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Bake for 30 minutes, until custards slightly jiggle in the center.
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Remove from oven, leaving ramekins in the water bath for 15 minutes.
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Remove ramekins from water, discard water, and refrigerate uncovered for 3-4 hours until chilled.
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Just before serving, sprinkle 1 to 1 1/2 teaspoons sugar over each custard; caramelize with a torch or under a broiler.