Lemon Creme Brulee
Serves: 2
  • 1 cup heavy cream
  • Zest and juice of one lemon
  • 1 teaspoon vanilla extract
  • 3 egg yolks
  • ¼ cup honey
  • Sugar for topping
  1. Bring the cream, lemon zest and juice and vanilla to a boil in a saucepan over medium-high heat (give this a good whisking throughout to prevent scorching). Once boiling, remove from heat and set aside for about 15 minutes.
  2. Preheat the oven to 325 degrees.
  3. Beat the egg yolks with the honey until combined and just a bit frothy. Slowly add the cream (most of the zest will have sunk to the bottom of the pan and won't get into the egg mixture. You can strain the cream through a mesh sieve first if you prefer a creme with no zest, however I like to leave a little in for extra flavor—totally up to you!), whisking continuously.
  4. Pour the mixture into 2 8-ounce ramekins.
  5. Place the ramekins in a water bath (place the ramekins in a pan and fill the pan with water so the water level reaches halfway up the ramekins). Bake for 45–50 minutes, until mostly set but still a little jiggly.
  6. Remove the ramekins from the water bath and refrigerate for at least 2 hours and up to 3 days.
  7. Just before serving, add about a teaspoon of white granulated sugar to the top of each creme and shake it around or spread evenly. Then using a culinary torch (read the instructions and warnings on your torch first) on high, burn the sugar into a crisp crust. Serve immediately.
Recipe by Sprinkle & Toss at http://www.agirladegree.com/lemon-creme-brulee/