Lemon Crème Brûlée

The addition of lemon peel gives this version of a classic dessert a little lighter flavor.

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  • prep time 30 min
  • total time 6 hr 0 min
  • ingredients 8
  • servings 4
 

Ingredients

6
egg yolks
2
cups whipping cream
1/3
cup sugar
1
teaspoon vanilla
1
tablespoon grated lemon peel
Boiling water
8
teaspoons sugar
1/2
cup fresh raspberries

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LOCATION

Steps

  • 1 Heat oven to 350°F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
  • 2 In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins.
  • 3 Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • 4 Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • 5 Carefully transfer ramekins to wire rack, grasping tops of ramekins with pot holder. Cool no longer than 1 hour or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
  • 6 Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Kitchen Tip). Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.
  • 1 Heat oven to 350°F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
  • 2 In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins.
  • 3 Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
  • 4 Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • 5 Carefully transfer ramekins to wire rack, grasping tops of ramekins with pot holder. Cool no longer than 1 hour or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
  • 6 Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Kitchen Tip). Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.

EXPERT TIPS

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Expert Tips

*Do not use glass custard cups or glass pie plates; they cannot withstand the heat from the kitchen torch or broiler and may break.

The sugar topping can be caramelized in the broiler. Sprinkle 2 teaspoons brown sugar over each chilled custard. Place ramekins on cookie sheet with sides. Broil with tops 4 to 6 inches from heat 5 to 6 minutes or until sugar is melted and forms a glaze.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
390),
% Daily Value
Total Fat
44g
44%
(Saturated Fat
25g,
25%
Trans Fat
1g
1%
),
Cholesterol
440mg
440%;
Sodium
55mg
55%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
29g
29%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
6%;
Calcium
10%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.