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Creme Brûlée flavored with just the right amount of fresh lemon is totally irresistible. You can skip the fancy restaurant since it’s surprisingly easy to make. If you’re a citrus lover like I am, then make this classic dessert. You’ll love it!
One of my favorite desserts, whenever we go out to eat, is cream Brulee. I love cracking the sweet top layer to reveal the creamy custard inside.
I’ve combined my love of this dessert with one of my favorite flavors, lemon. Even though this dessert has a fancy name, it’s really easy to make.
What Is Crème Brûlée?
Crème brûlée is a creamy, pudding-like, baked custard with a slightly hard top of melted sugar that cracks when you gently tap it with a spoon. The melted sugar crust will be slightly warm or room temperature when served, with the custard below, cool and creamy.
What You Need To Make Lemon Crème Brulee
- Whipping Cream
- Egg Yolks
Items To Use With This Recipe
What Is A Water Bath?
A weather bath is a pan of water placed into an oven. The hot water provides a constant, steady heat source and ensures even, slow cooking for recipes like puddings, and crème brûlée.
The best way to prepare a water bath is to put your pudding or cheesecake into the roasting pan, place the pan into the oven, and add enough hot water to reach halfway up the pan.
Can I Make Lemon Crème brûlée Ahead Of Time?
Crème brûlée can be made up to 2 days in advance. Cover the ramekins and keep them in the refrigerator. Do not torch it until just before serving. Sprinkle on the sugar and heat with a torch before you are wanting to serve.
This custard freezes beautifully! Just wrap each one in plastic wrap and store it in the freezer for up to 3 months. Let them stand at room temperature for about 5 to 10 minutes to thaw, then torch and serve.
Can I Make The Sugar Topping Without A Torch?
Yes, you can. Place the ramekins on a baking sheet and place them in a cold oven. Turn the oven to BROIL to caramelize the sugar. This will take about 5-10 minutes. Make sure to watch closely so that the sugar does not burn.
More great recipes with lemons:
- Lemony Asparagus & Pea Pasta Salad
- Grilled Lemon Chicken
- Lemon Poppy Seed Cake
- Lemon Blueberry Poke Cake
- Bourbon Basil Lemonade
- 3 cups whipping cream
- 5 teaspoons grated lemon peel
- ¾ cup sugar
- 6 large egg yolks
- 2 teaspoons vanilla
- ¼ teaspoons 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, making a water bath.
- 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.