Zesty Lemon Crème Brûlée
Indulge in the delightful layers of flavor with this Zesty Lemon Crème Brûlée. This classic French dessert combines the creamy richness of custard with a refreshing hint of lemon, creating a perfect balance of sweetness and tartness. With its beautifully caramelized sugar topping that forms a satisfying crack when tapped, this dessert is as pleasing to the eye as it is to the palate. Ideal for special occasions or an elegant dinner party, this recipe is sure to impress your guests and become a staple in your dessert repertoire.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Lemons
2 (Zest 6 strips of peel and extract juice for 3 tablespoons.)
Heavy Whipping Cream
1 1/3 cups (Used in the custard mixture.)
Cinnamon Stick
1 (Broken in half; used for infusing flavor.)
Egg Yolks
4 large (Used in the custard mixture.)
Sugar
1/3 cup + 1 tablespoon (1/3 cup for custard, 1 tablespoon for topping.)
Salt
1 pinch (Enhances flavor.)
Ground Cinnamon
1/4 teaspoon (Used in sugar mixture for topping.)
Instructions
1
Preheat your oven to 325°F (160°C). Zest 2 lemons to obtain 6 strips of peel (each about 3 inches by 1 inch) and squeeze the lemons to extract 3 tablespoons of juice. Set aside.
2
In a medium saucepan, combine the heavy whipping cream, broken cinnamon stick, and lemon peels. Heat over medium-high heat until it reaches a simmer. Remove from heat, cover, and let it steep for about 15 minutes to infuse the flavors. Don't forget to whisk any thin skin that forms on the surface back into the cream before proceeding.
3
Stir in the cinnamon stick and lemon peels and discard them. In a large mixing bowl, whisk together the egg yolks, 1/3 cup sugar, and a pinch of salt until smooth and well combined.
4
Gradually whisk in the warm cream mixture and the freshly squeezed lemon juice until everything is incorporated and smooth. Pour the custard mixture evenly into six 3-ounce broiler-safe ramekins or custard cups.
5
Place the ramekins into a 13-inch by 9-inch baking pan. Carefully pour boiling water into the pan, ensuring it comes halfway up the sides of the ramekins. Bake in the preheated oven for 35 to 40 minutes or until the custard is set but still slightly soft in the center, which indicates a creamy texture.
6
Once done, remove the ramekins from the water bath and let them cool. Cover and refrigerate for at least 2 hours until they are well chilled.
7
Up to 4 hours before serving, preheat your broiler. In a small bowl, blend the remaining tablespoon of sugar with the ground cinnamon. Remove the custards from the refrigerator and sprinkle the sugar mixture evenly over the top of each one.
8
Position the ramekins on a cookie sheet and place them in the broiler, positioning them as close to the heat source as possible. Broil for 1 to 2 minutes until the sugar melts and forms a lovely browned crust. Monitor closely to avoid burning.
9
Serve immediately for the best texture, or refrigerate for up to 4 hours. Note that if not consumed within 4 hours, the sugar topping will lose its delightful crispiness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Crème Brûlée?
It is a classic French dessert that combines a rich, creamy custard with a refreshing hint of lemon and a caramelized sugar topping.
How many lemons are needed for this recipe?
You will need 2 lemons to obtain the required zest strips and 3 tablespoons of juice.
What is the required oven temperature?
The oven should be preheated to 325°F (160°C) for baking the custards.
How should I prepare the lemon zest?
Zest the lemons to obtain 6 strips of peel, each measuring approximately 3 inches by 1 inch.
How much heavy whipping cream is used?
The recipe calls for 1 1/3 cups of heavy whipping cream.
How do I infuse the cream with flavor?
Combine the cream with a broken cinnamon stick and lemon peels, heat to a simmer, then let it steep covered for 15 minutes.
What should I do if a skin forms on the cream?
Whisk any thin skin that forms on the surface back into the cream before proceeding.
Are the lemon peels and cinnamon stick left in the custard?
No, you should stir them in and then discard them before mixing with the egg yolks.
How many egg yolks are required?
This recipe requires 4 large egg yolks.
How much sugar is used in the custard base?
You should use 1/3 cup of sugar for the custard mixture.
Why is a pinch of salt added?
A pinch of salt is added to the egg yolk mixture to enhance the overall flavor.
When do I add the lemon juice?
Gradually whisk the 3 tablespoons of lemon juice into the warm cream and egg yolk mixture until smooth.
What size ramekins should I use?
The recipe is designed for six 3-ounce broiler-safe ramekins or custard cups.
What is the purpose of the water bath?
The water bath, or bain-marie, ensures the custard cooks evenly and maintains a creamy texture without curdling.
How much water goes into the baking pan?
Pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
How long does the custard take to bake?
Bake the custards for 35 to 40 minutes.
How can I tell when the custard is done baking?
The custard is done when it is set but still slightly soft in the center.
How long should the custards be chilled?
The custards should be refrigerated for at least 2 hours until they are well chilled.
What ingredients are used for the caramelized topping?
The topping is made from 1 tablespoon of sugar blended with 1/4 teaspoon of ground cinnamon.
When should I apply the sugar topping?
Sprinkle the sugar mixture evenly over the chilled custards up to 4 hours before serving.
How do I caramelize the sugar?
Place the sugared ramekins under a preheated broiler, as close to the heat source as possible.
How long should the custards stay under the broiler?
Broil them for 1 to 2 minutes until the sugar melts and forms a browned crust.
Is it necessary to monitor the broiling process?
Yes, you must monitor them closely to avoid burning the sugar.
Can I serve this dessert immediately after broiling?
Yes, serving immediately provides the best texture and temperature contrast.
How long will the sugar topping stay crispy?
The sugar topping will lose its crispiness if it is not consumed within 4 hours.
How many servings does this recipe yield?
This recipe makes 6 individual servings.
What is the total amount of sugar used in the recipe?
The total sugar used is 1/3 cup plus 1 additional tablespoon for the topping.
Does the recipe use ground cinnamon in the custard?
No, ground cinnamon is only used in the sugar topping; a cinnamon stick is used for the custard infusion.
What kind of baking pan is recommended?
A 13-inch by 9-inch baking pan is recommended for holding the ramekins and the water bath.
What makes this dessert suitable for special occasions?
Its elegant presentation, rich creamy texture, and satisfying sugar crack make it perfect for impressing guests.