Lemon Creme Brulee

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lemons, juice of
• 2 cups heavy cream
• 1 lemon, zest of
• 1/2 cup sugar, plus
• 6 teaspoons sugar
• 1 teaspoon vanilla extract
• 5 egg yolks

Recipe

• 1 preheat an oven to 300°f.
• 2 line a shallow baking pan with a kitchen towel.
• 3 have a pot of boiling water ready.
• 4 in a small saucepan over medium-high heat, bring the lemon juice to a boil.
• 5 reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
• 6 in another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
• 7 cook, stirring occasionally, until steam rises, 2 to 3 minutes.
• 8 remove the pan from the heat and let stand for 15 minutes.
• 9 in a bowl, whisk together the vanilla and egg yolks until smooth and combined.
• 10 slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
• 11 strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
• 12 place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
• 13 cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
• 14 remove the ramekins from the pan and transfer to a wire rack.
• 15 cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
• 16 sprinkle 1 teaspoon sugar evenly over the surface of each custard.
• 17 using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
• 18 serve immediately.