Lemon Crème Brûlée

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

  • 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
  • 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.
  • 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.
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