Lemon Creme Brulee
Indulge in the luxurious elegance of Lemon Crème Brûlée, where the classic French custard dessert gets a zesty twist! This recipe combines velvety smooth heavy cream infused with vibrant lemon zest and a hint of vanilla for a refreshing citrus flavor that perfectly balances the rich, creamy base. The silky custard is gently baked in a water bath for the ultimate texture, then elevated with a caramelized sugar topping that adds a satisfying crunch. With just a touch of tangy lemon juice and an irresistibly golden crust, this dessert is an impressive yet surprisingly simple treat, perfect for dinner parties or a sophisticated night in. Serve chilled and savor the harmony of bright citrus and creamy decadence in every bite.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 tablespoon Lemon zest
- 0.5 cup Granulated sugar
- 5 large Egg yolks
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 teaspoons Granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (163°C). Place 4 ramekins in a deep baking dish.
In a medium saucepan, combine the heavy cream and lemon zest. Heat over medium heat until it begins to steam and small bubbles form around the edges. Do not let it boil.
Remove the cream from heat and let it sit for 10 minutes to infuse with lemon flavor.
In a mixing bowl, whisk together the egg yolks, 1/2 cup granulated sugar, lemon juice, vanilla extract, and salt until well combined.
Slowly pour the warm cream into the egg mixture while whisking constantly. This ensures the eggs do not curdle.
Strain the mixture through a fine-mesh sieve into another bowl to remove the lemon zest and any curdled bits.
Divide the custard evenly among the ramekins.
Pour hot water into the baking dish, around the ramekins, until it reaches halfway up their sides to create a water bath.
Carefully transfer the baking dish to the oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove from the oven and carefully take the ramekins out of the water bath. Let them cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
When ready to serve, sprinkle 1 teaspoon of granulated sugar evenly over the top of each custard.
Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. Allow the sugar to cool for 1-2 minutes before serving.
Serve chilled and enjoy your Lemon Creme Brulee!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 171 mg | 7% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 29.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 36 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
