Lemon Crème Brûlée Recipe

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Lemon Crème Brûlée blends the classic elegance of French dessert with the zesty, refreshing twist of lemon, creating a delightful contrast between the creamy custard and the crisp, caramelized sugar topping. This dessert is perfect for impressing guests or treating yourself to a luxurious after-dinner delight. The light citrus note makes it an excellent choice for a spring or summer menu, offering a bright finish to any meal.

Ingredients

Here’s what you need for making Lemon Crème Brûlée:

  • Heavy Cream: 2 cups
  • Lemon Zest: From 2 lemons
  • Vanilla Bean: 1, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • Egg Yolks: 5 large
  • Granulated Sugar: ½ cup, plus extra for topping
  • Salt: A pinch

Step-by-Step Guide

  1. Infuse the Cream:
    • In a saucepan, combine the heavy cream, lemon zest, and vanilla bean pod and seeds. Slowly bring to a simmer over medium heat. Once simmering, remove from heat, cover, and let steep for about 10 minutes to infuse the cream with the flavors.

    2. Prepare the Egg Mixture:

      • In a mixing bowl, whisk together the egg yolks, ½ cup granulated sugar, and a pinch of salt until the mixture becomes pale and thick.

      3. Combine and Strain:

        • Gradually pour the warm infused cream into the egg mixture, whisking continuously to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the zest and any coagulated egg.

        4. Bake the Custards:

          • Preheat your oven to 325°F (163°C).
          • Pour the strained custard mixture into ramekins, filling them about three-quarters full.
          • Place the ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins (bain-marie).
          • Bake for 40 to 45 minutes, or until the custards are set but still slightly jiggly in the center.
          • Remove from the oven and water bath, then cool to room temperature before refrigerating for at least 2 hours.

          5. Caramelize the Sugar:

            • Sprinkle a thin, even layer of granulated sugar over the surface of each chilled custard.
            • Using a kitchen torch, melt the sugar until it caramelizes evenly. Allow the sugar to harden before serving.

            Storage Ideas

            • Refrigeration: Keep the baked and cooled crème brûlées in the refrigerator for up to 2 days before adding the sugar topping and caramelizing. Cover them with plastic wrap to prevent the custard from absorbing fridge odors.

            Add-Ons

            • Berry Accompaniment: Serve with fresh berries for a refreshing contrast.
            • Citrus Twist: Garnish with additional lemon zest or candied lemon peels for extra citrus flavor.

            FAQs

            Q: Can I make Lemon Crème Brûlée in advance?
            A: Yes, you can prepare the custard and refrigerate it overnight or up to two days before serving. Add the sugar topping and caramelize just before serving.

            Q: What if I don’t have a kitchen torch?
            A: You can broil the crème brûlées in the oven to caramelize the sugar. Watch them closely to prevent burning.

            Q: How can I ensure a smooth custard texture?
            A: Make sure to strain the mixture to remove any bits of egg or lemon zest. Bake the custards in a water bath to ensure gentle, even cooking.

            Health Concerns and Benefits

            While Lemon Crème Brûlée is a high-calorie dessert rich in fats and sugars, lemon zest offers some health benefits, including high amounts of vitamin C and antioxidants. Enjoy this dessert as a special treat within a balanced diet.

            Lemon Crème Brûlée is an elegant dessert that combines simplicity with sophisticated flavor. Whether ending a meal for a special occasion or just satisfying a sweet tooth, this dessert is sure to impress with its creamy texture and crisp sugar crust.