Lemon Crème Brûlée with Berries
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 hrs
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Cook Time
45 mins
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Total Time
5 hrs 45 mins
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Servings
8
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Course
Dessert
Lemon Crème Brûlée with Berries
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 cups heavy cream divided, chilled
- ⅔ cup white sugar
- Pinch salt
- 1 vanilla bean split in half lengthwise and seeds scraped out
- lemon zest from 2
- blueberries fresh
- raspberries fresh
- 1 tbsp lemon juice fresh
- 12 egg large yolks
- 8 tsp turbinado sugar more if needed
Instructions
- Adjust an oven rack to the lower-middle section of the oven. Preheat the oven to 300 degrees.
- Combine 2 cups of cream, sugar, and salt in a medium saucepan.
- Remove the seeds from the vanilla bean and add them to the pan, submerge the vanilla pod in the cream.
- Add the lemon zest.
- Bring the mixture to a slight boil over medium heat then reduce heat to simmer and let steep for 15 minutes to infuse the flavors.
- Meanwhile, place a silpat mat (or thin kitchen towel), in the bottom of a large rimmed baking sheet or roasting pan to prevent the dishes from sliding around.
- Arrange 8 (4-5 oz) ramekins on the silpat mat.
- Add a few blueberries and raspberries to each ramekin.
- Bring a large saucepan of water to boil over high heat.
- After the vanilla bean has steeped, stir in the remaining 2 cups of cream to cool the mixture along with a tablespoon of fresh lemon juice, more if a stronger lemon flavor is desired.
- Whisk the yolks well in a separate large bowl.
- Add about 1 cup of the cream mixture into the yolks; whisk until combined; repeat with remaining cream and whisk until evenly colored and thoroughly combined.
- Strain through the fine-mesh strainer into a pitcher or bowl; discard the solids in the strainer.
- Pour or ladle the mixture into the ramekins, dividing it equally among them.
- Carefully place the rimmed baking sheet with the ramekins on the oven rack; pour boiling water into the baking pan, being careful not to splash water into the ramekins, until the water reaches two-thirds of the way up the sides of the ramekins.
- Bake until the centers of the custards are just barely set and are no longer sloshy.
- A digital thermometer inserted in the centers should read 170-175 degrees, 30-35 minutes. Begin checking the temperature about 5 minutes before the recommended time.
- Transfer the ramekins to a wire rack; cool to room temperature, about 2 hours.
- Set the ramekins on a rimmed baking sheet, cover them tightly with plastic wrap, and place them into the refrigerator for at least 3-4 hours.
- Uncover the ramekins, if condensation has collected on the custard surface, place a paper towel on the surface to soak up the mixture.
- Sprinkle the top of each ramekin with about a teaspoon of turbinado sugar; tilt and tap each ramekin for even coverage.
- Ignite the torch and caramelize the sugar carefully.
- Refrigerate uncovered, to re-chill, 20-30 minutes (but no longer), serve. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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