Lemon Creme Brulee

• Vegetarian
• Gluten free

• Produce

  • 2 Lemons, zest of medium sized
  • 1 Strawberries

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract
  • 5 tbsp White sugar

• Dairy

  • 1/2 cup Half & half
  • 1 1/2 cups Heavy whipping cream

Found on reneenicoleskitchen.com

Description

Ingredients

• 3 TBSP brown sugar
• 4 egg yolks
• zest of 2 medium sized lemons
• 1/2 tsp vanilla extract
• pinch of salt
• 1 1/2 cups heavy whipping cream
• 1/2 cup half & half
• 5 TBSP white sugar - divided
• strawberries for garnish

Directions

• Boil hot water, preferably in a tea kettle for easy pouring.
• Heat oven to 300 degrees.
• Zest lemons and separate egg yolks from the whites.
• Whisk together brown sugar, egg yolks, lemon zest, vanilla, and salt in a medium sized bowl.
• Bring cream, half & half, and 3 TBSP of white sugar to a simmer over medium heat. Takes about 5 minutes. Stir occasionally and do not let it boil.
• Slowly pour the warmed cream into the egg yolk mixture, while whisking constantly. Pouring too fast will result in scrambled eggs.
• Allow to sit for 5 minutes to draw the lemon oil out of the zest.
• Strain mixture into a large measuring cup with a pour spout. Squeeze as much of liquid as possible from the lemon zest with the back of the spoon.
• Place your 4 ramekins into a 9x9 inch pan. Divide the custard mixture into the ramekins.
• Pour the boiling water into the pan until its between 1/2 and 3/4 of the way up the side of the ramekins. Careful not to pour water into the custard.
• Cover with heavy duty aluminum foil and bake 30 - 35 minutes or until centers are set.
• Cool to room temperature then refrigerate for a minimum of three hours.
• Cover each ramekin with 1 1/2 tsp of white sugar, adjusting for ramekin width as needed.
• Brulee the tops with a kitchen torch or under the broiler - checking every minute or so.
• Serve with strawberries and champagne.