Lemon Creme Brulee
Recipe: #19476
June 09, 2015
Categories: Desserts, Eggs, Raspberry, Oven Bake, Pressure Cooker, Gluten-Free, Vegetarian, Alcohol, Kosher Dairy, more
"Recipe source: Bon Appetit (June 2005). This needs to be refrigerated for at least 3 hours, not in prep time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (275.1 g)
- Calories 835.5
- Total Fat - 62.4 g
- Saturated Fat - 26.1 g
- Cholesterol - 2027.4 mg
- Sodium - 176.3 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 0.4 g
- Sugars - 28.1 g
- Protein - 30 g
- Calcium - 267.8 mg
- Iron - 5.1 mg
- Vitamin C - 2.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees F.
Step 2
Arrange 8 custard cups or ramekins in a 13 x 9 x 2 inch baking pan.
Step 3
In a saucepan combine the cream and lemon peel and bring to a simmer.
Step 4
In a bowl whisk together the sugar and yolks until thick (3-5 minutes). Whisk in hot cream mixture, then the vanilla and salt. Let stand for 10 minutes. Strain custard and then divide among the custard cups. Pour enough hot water in pan to come halfway up the sides of the cups.
Step 5
Bake for 50-60 minutes or until they are set in the center (I use a knife to test if the custard is done - if inserted and comes out clean they are done).
Step 6
Remove custards from the water bath and chill uncovered until firm (3 hours).
Step 7
Preheat broiler. Place custard cups on baking sheet. Sprinkle with brown sugar. Broil until sugar melts (2 minutes).
Step 8
Chill until topping is hard (1-2 hours).
Step 9
Combine the raspberries and liqueur in bowl and let stand at room temperature for 15 minutes or up to one hour.
Step 10
Spoon berries over custards.
Tips
No special items needed.
0 Reviews
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