Lemon Creme Brulee
Some desserts never go out of style, and one of them is creme brulee. Its secret lies in the combination of a delicate caramelized crust that produces a wonderful sound when tapped with a spoon, and the velvety egg custard hidden beneath it. Adding a hint of lemon to the dessert makes it perfect for summer evenings.
Details
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 4
Ingredients
Cream
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4 dl Sweet cream
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1 dl Milk, whole milk
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pieces Lemon zest, fresh
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6 pieces Egg, egg yolk, fresh
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50 g Sugar, white
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4 teaspoon Sugar, white
Steps
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Heat the cream, milk, and lemon zest almost to boiling. Strain.
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Whisk the egg yolks and sugar together with a whisk. Slowly pour the hot milk and cream mixture into the egg mixture while continuously whisking. Pour the mixture into a jug (for easier pouring) and then into fireproof ceramic molds or glass ramekins.
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Place the ramekins in a deep baking dish and fill it with hot water almost to the top (up to 2/3 of the molds). Place the baking dish in the oven preheated to 120 degrees Celsius for 25 minutes. During baking in the water bath, a firm custard should form in the ramekins. To test if it's done, insert a thin knife into the custard - if it comes out clean, the custard is ready.
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Carefully remove the ramekins with the custard from the baking dish with hot water (to avoid burning yourself) and let the custard cool to room temperature. Then refrigerate for at least 4 hours (preferably overnight) to cool and set completely.
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Just before serving, take the ramekins out of the refrigerator and sprinkle sugar on top of the custard (1 teaspoon of sugar per ramekin). Caramelize the sugar with a handheld gas torch (brulee torch) or under the broiler in the oven. Serve the dessert immediately.
Nutrition Information (Per 100g)
- Calories: 345.99 kcal
- Fat: 15.43 g
- Saturated Fat: 5.34 g
- Carbohydrates: 39.76 g
- Sugars: 37.98 g
- Protein: 8.9 g
- Fiber: 0 g