French Lemon Crème Brûlée 1770017722651 Jres

Ingredients

• 2 cups Heavy cream
• 0.5 cup Granulated sugar
• 5 pieces Large egg yolks
• 1 tablespoon Fresh lemon zest
• 1 teaspoon Fresh lemon juice
• 1 teaspoon Vanilla extract
• 1 pinch Salt
• 4 tablespoons Turbinado sugar for topping
• 1 quart Boiling water for bain-marie

Instructions

1. 1

   Preheat your oven to 300°F (150°C) and place four 6-ounce ramekins into a deep baking dish.

2. 2

   In a saucepan over medium heat, combine the heavy cream and lemon zest, heating until it just begins to simmer.

3. 3

   In a medium bowl, whisk the egg yolks and 0.5 cup of granulated sugar together until the mixture is pale and slightly thickened.

4. 4

   Slowly temper the hot cream into the egg mixture by pouring a tiny stream while whisking constantly to prevent curdling.

5. 5

   Stir in the lemon juice, vanilla extract, and salt, then strain the mixture through a fine-mesh sieve into a pitcher.

6. 6

   Divide the custard evenly among the ramekins and fill the baking dish with boiling water until it reaches halfway up the sides of the ramekins.

7. 7

   Bake for 35-45 minutes until the edges are set but the centers still jiggle slightly; cool to room temperature then refrigerate for at least 4 hours.

8. 8

   Before serving, sprinkle a thin layer of turbinado sugar on each custard and caramelize with a kitchen torch until golden brown.