Lemon Drop Creme Brulee Martinis
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
44
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4
Eggs170 g
Sugar170 g
Lemon Juice1 tbsp
Lemon Zest (finely chopped)170 g
Unsalted Butter400 g
Heavy Cream1 tsp
Vanilla ExtractDirections:
1
For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!)
2
Add the lemon juice, zest, and butter
3
Bring to a high simmer and cook until mixture thickens
4
Strain immediately through a sieve or cheesecloth
5
Spoon 1-ounce of curd into each of the 10 martini glasses
6
This is best done while the curd is warm but can also be done once it's cooled if necessary
7
Chill the glasses with the curd until the curd is cold and set
8
For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar
9
Use your fingers to work the beans into the sugar ¿ making an even mixture
10
Mix this mixture with the egg yolks and the eggs
11
Don't whip it but be sure to completely mix it so the color is consistent throughout
12
Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly
13
Add the vanilla extract
14
To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd)
15
Find a deep pan (preferably at least 6 inches deep
16
Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them
17
Set the pan on the bottom shelf of a 325 degrees F oven
18
Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses - ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard
19
Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour
20
The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside)
21
Carefully remove the pan from the oven and let cool at room temperature for about 1 hour
22
Transfer creme brulees into the refrigerator to cool and set completely
23
To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards
24
Use your finger to spread it evenly over the top
25
Light a blowtorch and turn it to the high setting
26
Melt and caramelize the sugar quickly
27
Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass
28
Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards
29
Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator