Absolutely delicious. The lemon adds a new dimension to the luxurious taste of traditional Creme Brulee. Enjoy this winning recipe with or without caramelized sugar for a glorious end to your meal.

Lemony Creme Brulee

Lemony Creme Brulee
Recipe type: Desserts
Serves: 6
  • 6 egg yolks
  • 3/4 Cup sugar
  • 2 Cups heavy cream
  • 2/3 Cup milk
  • grated rind of 1 lemon
  • 6 Tablespoons brown sugar
  1. Heat heavy cream and lemon rind until almost boiling. Strain.
  2. Cream yolks with sugar until pale and fluffy, about 2 minutes.
  3. Slowly pour hot cream into yolk/sugar mix, stirring gently.
  4. Pour mixture into ungreased oven proof custard cups.
  5. Bake in a bain marie at 350 F (150 C) for about 50 minutes, until custard is set. Remove from oven, cool to room temperature and refrigerate overnight, covered.
Note: This custard is better served cold, without the melted brown sugar on top of it.

Traditional serving suggestion: place cooled custard cups on a baking sheet. Sprinkle brown sugar evenly but sparingly over the surface of the custards.[br][br]Place under a very hot broiler or a propane torch until the sugar just melts, about 1 minute. Wait another 1 minute and serve.[br][br]The sugar should be warm and crispy, and the custard cool and smooth.

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