Lemon Crème Brûlée
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
44
Spice
41
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Put oven rack in middle position and preheat oven to 325F
2
Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan
3
Stir in 7 tablespoons turbinado sugar and a pinch of salt
4
Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat
5
Lightly beat yolks in a bowl, then gradually whisk in hot cream
6
Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice
7
Divide among ramekins
8
Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes
9
Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours
10
(Custards will set completely as they chill
11
) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized
12
Let stand until caramel is hardened, 3 to 5 minutes
13
Put oven rack in middle position and preheat oven to 325F
14
Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan
15
Stir in 7 tablespoons turbinado sugar and a pinch of salt
16
Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat
17
Lightly beat yolks in a bowl, then gradually whisk in hot cream
18
Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice
19
Divide among ramekins
20
Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes
21
Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours
22
(Custards will set completely as they chill
23
) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized
24
Let stand until caramel is hardened, 3 to 5 minutes