Lemon Crème Caramel Recipes

CREME CARAMEL

Steps:

• Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
• In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
• Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
• With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

CREME CARAMEL

Steps:

• Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
• Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
• Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
• Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
• Bake for 1 hour until a knife inserted in the centre comes out clean.
• Remove ramekins from Baking pan & cool on wire rack; refrigerate.
• To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.

LEMON CRèME BRûLéE

Steps:

• Put oven rack in middle position and preheat oven to 325῰F.
• Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
• Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
• Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

LECHE FLAN (FILIPINO CREME CARAMEL)

Steps:

• Start heating water in a steaming pot.

LEMON CREME BRULEE

Steps:

• Gather the ingredients.
• With a fine grater, zest 2 lemons . Set the lemon zest aside and then juice 1 lemon. Refrigerate the second zested lemon for another use.
• Preheat the oven to 325 F.
• Place six 4-ounce ramekins or four 6-ounce ramekins in a large baking pan or roasting pan.
• Put the heavy cream and 1/4 cup of granulated sugar in a medium saucepan. Add the finely grated lemon zest-about 2 tablespoons-to the cream. Heat until the cream begins to simmer.
• While the cream is heating, beat the egg yolks and salt in a small bowl.
• Slowly whisk the hot cream mixture into the egg yolks.
• Add 2 tablespoons of lemon juice to the mixture along with 1/2 teaspoon of vanilla extract.
• Divide the cream mixture evenly among the 6 ramekins.
• Add boiling water to a depth of about halfway up the ramekins.
• Bake the custards for about 30 minutes, or until the creme brulee has only a slight jiggle in the center when moved.
• Remove the pan from the oven and leave the ramekins in the water bath for 15 minutes.
• Remove the ramekins from the pan. Discard the water from the pan and place the ramekins back in the pan. Refrigerate, uncovered, for at least 3 to 4 hours, or until thoroughly chilled.
• Just before serving, top the custards with about 1 to 1 1/2 teaspoons of superfine or raw sugar. Gently rotate the ramekin on the countertop to distribute the sugar evenly over the top. Slowly caramelize the sugar with a blow torch or a kitchen torch. The edges of the ramekins will get hot as you caramelize the sugar, so wear an oven mitt to move them.
• Alternatively, you may place the sugar topped custards in a pan and place the pan under a preheated broiler. Broil just until the sugar has caramelized , rotating the pan about halfway through. Watch carefully.
• Gather the ingredients.
• With a vegetable peeler, remove the outer yellow peel from a large lemon. Slice the strips of lemon into thin strips.
• Put the lemon peel in a saucepan with 2 cups of water. Place the pan over high heat and bring to a boil. Drain.
• To the lemon peel in the saucepan, add 2 cups of granulated sugar and 1 cup of fresh water. Place the pan over medium heat; bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the peels appear translucent. Drain and arrange the peels in a single layer on a sheet of parchment paper to cool.
• Toss the cooled lemon peel with about 1/4 cup of sugar to coat. Use to garnish desserts.
• Enjoy!

SAFFRON POUND CAKE WITH LEMON CARAMEL SAUCE

Steps:

• Serving Suggestion: Cinnamon ice cream
• Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
• In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
• In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
• Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
• The cake will last up to a week, well-wrapped with plastic wrap.
• Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
• Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.
• To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce.

CREME BRULEE LEMON PIE RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir graham cracker crumbs, sugar, and melted butter together until well coated and moist. Pour into a glass pie plate and press into an even layer across the bottom and up the sides as high as they can possibly go. Press well. Bake 8 minutes. Set aside to cool.
• As the pie crust bakes, make the filling: whisk sweetened condensed milk together with the egg yolks, lemon zest, and lemon juice until smooth. Set aside to thicken, about 3 minutes.
• Pour as much filling as possible into crust without going over the edges. You may have some filling left over. This is normal! But the thickening of the filling should help get nearly all of it. I had 1/4 cup remaining.
• Carefully transfer to the oven and bake 25 minutes or until center is set and doesn't jiggle.
• Remove from oven, cool to room temperature and refrigerate.
• When you are ready to serve, remove pie from fridge and cut into 8 or 10 slices. Sprinkle each slice with a thin layer of granulated sugar. Using a kitchen torch or broiler, melt the sugar over top each slice of pie. Cool 1-2 minutes before topping with whipped cream and serving.

LEMON CARAMEL POTS DE CRèME

Steps:

• Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
• In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
• In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
• Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
• Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
• Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.

LEMON CRèME CARAMEL

Steps:

• Preheat oven to 325°F.
• Have ready a 9-inch (1-quart) glass pie plate. In a dry 5-quart heavy kettle cook 1 cup sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Immediately pour caramel into pie plate, tilting pie plate to coat bottom and side evenly, and put pie plate in a baking pan.
• With a vegetable peeler remove zest from 1 lemon and in a food processor pulse with remaining 1/3 cup sugar until finely chopped. Squeeze enough juice from lemons to measure 1/4 cup. In a saucepan bring cream and lemon sugar just to a boil, stirring. In a bowl whisk together eggs, yolks, vanilla, and a pinch salt until combined well and add cream mixture and lemon juice in a stream, whisking. Pour custard through a sieve into pie plate.
• Add enough hot water to baking pan to reach halfway up side of pie plate and bake crème caramel in middle of oven about 40 minutes, or until outer 3 inches are set but center still trembles slightly. (Custard will continue to set as it cools.) Remove pie plate from pan and cool crème caramel completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 2 days. Run a thin knife around edge of crème caramel and gently rotate pie plate back and forth to make sure crème caramel is loosened. Invert a flat serving plate with a slight lip over pie plate and invert crème caramel onto serving plate.

FLORIDIAN CITRUS CREME CARAMEL RECIPE - (4.4/5)

Steps:

• CARAMEL: 1. Mix together sugar, water, and lemon juice in a heavy-bottomed saucepan over low heat, stirring to dissolve sugar. Brush sides of pot with a little water to prevent the sugar from crystallizing on sides. 2. Cover and cook on low heat until syrup turns golden brown. Remove from heat, and divide hot caramel among 8 ramekins. Set aside and let cool for at least 2 minutes. VANILLA CREAM: 1. Preheat oven to 325F. 2. Stir together egg yolks and egg with half of sugar in a large mixing bowl; set aside. 3. Stir together vanilla, cream, milk, salt, and remaining sugar in a medium saucepan over medium heat; bring to just below a boil and remove from heat. 4. Gently whisk 2 TBS of hot milk mixture into egg mixture. Slowly whisk in remaining hot milk mixture 1/3 at a time. 5. Place the 8 ramekins (with caramel) in a baking dish, and pour 4 ounces of vanilla cream into each ramekin. Carefully pour boiling water into the baking dish until water is 2/3 of the way up the sides of the ramekins. Cover with aluminum foil pierced in several places to vent. 6. Bake 35 minutes, or until custard is set. Remove from oven, and use tongs to remove ramekins from hot water. Let stand at room temperature for 20 minutes, then refrigerate until ready to serve. 7. To serve, dip ramekin in very hot water for 15-20 seconds, and run a sharp knife around sides. Invert custard onto serving plate. Pour 1/2 cup Citrus Compote over each custard. CITRUS COMPOTE: 1. Bring honey, water, vanilla, salt, and lemon juice to a boil in a medium saucepan over medium heat. Remove from heat and cool slightly. 2. Place fruit in bowl, and pour syrup over fruit. Stir to combine. Refrigerate until ready to serve. Makes 8 servings. Each serving = 22 Weight Watchers points.