Description
This Lemon Crème Brûlée recipe is a delightful twist on the classic French dessert, blending the creamy richness of traditional crème brûlée with bright, zesty lemon flavor. It features a smooth custard infused with fresh lemon juice and zest, topped with a crisp caramelized sugar crust. Perfect for a special occasion or an elegant dessert, it serves six and is garnished with fresh berries for an added touch of freshness and color.
Ingredients
Cream Mixture
- 3 cups heavy cream
- 4 tablespoons granulated sugar
Custard Mixture
- 6 large egg yolks
- 4 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice (be sure to zest the lemons first)
- 1/2 teaspoon vanilla extract
- Pinch kosher salt
- Zest of 2 lemons (about 4 teaspoons)
Topping
- 6 tablespoons granulated sugar
- Fresh berries for garnish (optional)
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 300°F (150°C). Bring a large kettle of water to a boil. Place six 5- to 6-ounce ramekins in a large roasting pan to get ready for the custard baking.
- Heat Cream and Sugar: In a small saucepan, combine the heavy cream with 4 tablespoons of the granulated sugar. Heat over medium heat for 6 to 7 minutes until the cream just begins to bubble around the edges of the pan. Be careful not to let it come to a full boil to prevent scalding.
- Mix Egg Yolks and Flavorings: While the cream is heating, whisk together in a large bowl the egg yolks, remaining 4 tablespoons sugar, fresh lemon juice, vanilla extract, and a pinch of kosher salt until the mixture is smooth and well combined.
- Temper Egg Mixture: Slowly ladle three portions of the hot cream mixture into the egg yolk mixture while whisking continuously. This step tempers the eggs to prevent curdling. Gradually whisk in the rest of the cream mixture to combine thoroughly.
- Strain and Add Zest: Strain the custard mixture through a fine mesh sieve into a large liquid measuring cup to remove any cooked egg bits. Stir in the lemon zest to infuse the custard with fresh citrus flavor.
- Pour and Bake: Divide the custard evenly among the ramekins set in the roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins, creating a water bath. Bake for 35 to 50 minutes until the custards are just set but still slightly trembling in the center.
- Cool and Chill: Using a pancake turner or spatula, carefully remove the ramekins from the water bath and transfer them to a cooling rack. Let stand for 30 minutes, then cover with plastic wrap. Refrigerate for at least 4 hours or up to 2 days before serving to allow the custards to fully set and flavors to meld.
- Caramelize the Tops and Serve: Before serving, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen blowtorch to caramelize the sugar until it bubbles and turns golden brown, forming the classic crisp topping. Alternatively, you can caramelize under a broiler. Garnish with fresh berries if desired and serve immediately for the best experience.
Notes
- Use 5- to 6-ounce ramekins to ensure even cooking and proper portion size.
- Make sure to temper the egg yolks carefully by gradually adding hot cream to avoid curdling.
- Do not overbake; custards should be slightly jiggly in the center when done.
- The caramelized sugar topping is best made just before serving to maintain its crunchy texture.
- You can caramelize the sugar using a broiler if you don’t have a kitchen torch; watch carefully to prevent burning.
- Fresh berries add a flavorful and colorful garnish but are optional.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
