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!

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Creme Brûlée Flavored with Lemon
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Creme Brûlée flavored with lemon is fresh and light.  

Course: Dessert
Cuisine: American
Servings: 8
Author: Donya | asouthernsoul.com
Ingredients
  • 3 cups whipping cream
  • 5 teaspoons grated lemon peel
  • 3/4 cup sugar
  • 6 large egg yolks
  • 2 teaspoons vanilla
  • 1/4 teaspoons salt
  • Golden brown sugar
Instructions
  1. Preheat oven to 325 degrees. Arrange 8 custard cups/dishes in a 13 x 9" metal pan.
  2. Combine cream and lemon peel in a small saucepan and bring to simmer.
  3. 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.

  4.  Let mixture stand for approximately 10 minutes.

  5. 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.
  6. Bake custard until just set in center about 45-50 minutes. Remove and chill uncovered at least 3 hours.
  7. 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.
  8. Serve alone or with fresh berries.
Recipe Notes

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!