02/17/2012

Lemon Cream Brûlée

It’s been a crazy weekend here so I thought we’d end it on a high note with a really, great dessert.  Creme Brûlée flavored with lemon is fresh and light.  It’s also really easy to make, so give it a try!Be sure to sign up to JOIN THIS SITE by clicking on the button at the right and “LIKE” A Southern Soul” on Facebook.  That way you’ll get the most current updates and details. Also, I know you’ll really like the updates and information I share on my other social media pages. Make sure to follow me on Twitter, Instagram, Pinterest and Google + for the latest on what’s happening with A Southern Soul!I hope everyone has a great weekend with family and friends.  Maybe you’ve got a project on your to-do list or a new recipe to try…whatever’s on your agenda, try to have fun, relax a little and ENJOY!

 Creme Brûlée Flavored with Lemon

3 cups whipping cream
5 t. grated lemon peel
3/4 cup sugar
6 large egg yolks
2 t. vanilla
1/4 t. salt
Golden brown sugar

  • Preheat oven to 325 degrees.  Arrange 8 custard cups/dishes in a 13 x 9″ metal pan.
    Combine cream and lemon peel in a small saucepan and bring to simmer.
    Whisk sugar and yolks in a separate bowl until thick, about 2 minutes.  Gradually whisk in hot cream – a little at a time so that you don’t scramble the eggs – then add vanilla and salt.  Let mixture stand for approximately 10 minutes.
  • Strain custard and divide among cups.  Pour hot water (not boiling) from a kettle into baking pan – enough to come up half way on the cups.
    Bake custard until just set in center about 45-50 minutes.  Remove and chill uncovered at least 3 hours.
  • To make sugar crust, crush the light brown sugar (through a mesh strainer or with the back of a spoon) and divide between cups.  Custards can be put under the broiler about 2 minutes or a cooks torch can be used.  Chill until sugar is hard and crisp, about 1 hour.
    Serve alone or with fresh berries.
    *You can make the custards a day ahead and after cooling, cover with plastic wrap until ready for sugar topping.

Make sure to get more wonderful recipes at WEEKEND POTLUCK ~ you’ll see me there too!

Share on: Yum
Print Friendly
Share on FacebookShare on Google+Tweet about this on TwitterPin on Pinterest

Speak Your Mind

*

Subscribe For Latest Updates

Signup for our newsletter and get notified when we publish new articles for free!