Hello bakers!!
Today I'm sharing with you a delicious recipe for lemon crème brulée that I made a couple days ago!
It's nice to have some time to bake now that school's out.
The magic to crème brulée is the creamy base with the crunchy sugar layer on the top, and this recipe adds a perfect balance of sweet and sour to that with the addition of lemon!
Today I'm sharing with you a delicious recipe for lemon crème brulée that I made a couple days ago!
It's nice to have some time to bake now that school's out.
The magic to crème brulée is the creamy base with the crunchy sugar layer on the top, and this recipe adds a perfect balance of sweet and sour to that with the addition of lemon!
My siblings and I made dinner on Monday for my mum as a delayed Mother's Day dinner and finished it off with my mum's favourite dessert, crème brulée.
We bought a whole bunch of meats and cheeses and dips and chips, and made a delicious charcuterie dinner!
We bought a whole bunch of meats and cheeses and dips and chips, and made a delicious charcuterie dinner!
Now for the main attraction, the crème brulée! I used a basic recipe but infused the cream with some lemon zest to make it lemon flavoured. People give crème brulée a bad name for being difficult but this recipe is really simple and fast to prepare!
Lemon Crème Brulée
Makes 4 6-ounce ramekins
Ingredients
2 cups whipping cream
1 tbsp lemon peel
1 tsp vanilla
6 egg yolks
1/3 cup sugar
Boiling water
Method
1. Preheat oven to 350F
2.Combine the cream in a saucepan with the lemon peel, 2 tbsp of sugar and vanilla extract. Bring to a simmer.
3. In a medium sized bowl, combine the egg yolks and sugar.
4. Slowly add the cream mixture into the egg mixture, stirring continuously.
5. Pour evenly into 4 6-ounce ramekins and place into a shallow pan.
6. Pour boiling water into the pan surrounding the ramekins, being careful to not get any water in the ramekins, until water reaches halfway up the ramekins.
7. Put into the oven and bake for 30 to 40 minutes until the sides are set and the centres are still jiggly.
8. Carefully transfer ramekins to a wire rack to cool to room temperature.
9. Cover tightly with plastic wrap and put in the fridge for at least 4 hours or until ready to serve.
10. Now the fun part!!! Put a thin layer of sugar on each of the crème brulée. Using a kitchen torch, brown the sugar slowly, using a circular motion until the sugar has turned an amber brown colour.
11. Serve immediately and enjoy :)
Lemon Crème Brulée
Makes 4 6-ounce ramekins
Ingredients
2 cups whipping cream
1 tbsp lemon peel
1 tsp vanilla
6 egg yolks
1/3 cup sugar
Boiling water
Method
1. Preheat oven to 350F
2.Combine the cream in a saucepan with the lemon peel, 2 tbsp of sugar and vanilla extract. Bring to a simmer.
3. In a medium sized bowl, combine the egg yolks and sugar.
4. Slowly add the cream mixture into the egg mixture, stirring continuously.
5. Pour evenly into 4 6-ounce ramekins and place into a shallow pan.
6. Pour boiling water into the pan surrounding the ramekins, being careful to not get any water in the ramekins, until water reaches halfway up the ramekins.
7. Put into the oven and bake for 30 to 40 minutes until the sides are set and the centres are still jiggly.
8. Carefully transfer ramekins to a wire rack to cool to room temperature.
9. Cover tightly with plastic wrap and put in the fridge for at least 4 hours or until ready to serve.
10. Now the fun part!!! Put a thin layer of sugar on each of the crème brulée. Using a kitchen torch, brown the sugar slowly, using a circular motion until the sugar has turned an amber brown colour.
11. Serve immediately and enjoy :)
Sorry for the excessive number of pictures of the burning sugar!!! I just love the way it looks!
I just topped these ones off with some fresh berries and some candied lemon peel, and they were delicious!
I just topped these ones off with some fresh berries and some candied lemon peel, and they were delicious!
Let me know if any of you make it! Hope you guys are having a great week!! :)