Meyer Lemon Creme Brulee Recipe 455

MEYER LEMON CREME BRULEE

Steps:

• Preheat oven to 300 degrees and bring a kettle of water to boil.
• In a small saucepan, heat the cream and half of the sugar over medium heat. You want the edges to start to bubble, you don't want to bring it to a boil. Just about 6 to 7 minutes.
• Meanwhile, whisk egg yolks, have of sugar, vanilla, Meyer lemon juice, zest, and pinch of salt together until combined.
• While whisking, slowly spoon in some of the hot cream into the egg mixture. You do this to keep the eggs from becoming cooked.Then gradually pour in the remainder of the cream, while whisking. Strain through a fine mesh strainer if desired.
• Divide custard into four 5 ounce ramekins, place on a roasting or baking dish. Pour water into pan half way up the sides of the ramekins. Bake 35 to 40 minutes until custards are just set. They slightly jiggle in the middle, but set around the edges.
• Carefully remove ramekins with tongs or spatula to a cooling rack and let set on counter for 30 minutes. Cover and chill for at least 3 hours or up to 2 days before serving.
• To serve, sprinkle with about 1 tablespoon of sugar over each custard. Use kitchen torch caramelize the top until it bubbles and browns. This can be done under broiler as well. Serve immediately after this step. You want to enjoy that crunch

LEMON CREME BRULEE

Steps:

• Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

MEYER LEMON CREME BRULEE RECIPE - (4.5/5)

Steps:

• Preheat oven to 325°F. Place 6 ramekins (about 6 ounces each) onto a roasting pan, baking pan, or rimmed baking sheet. If using a vanilla bean, split it in half and scrape the seeds out with a knife. Add vanilla bean and seeds (or vanilla/vanilla paste), to a saucepan along with the cream and Meyer lemon zest. Slowly warm cream mixture over medium heat, just until foam begins to form around edge. Remove from heat, and let mingle for about 10-15 minutes. In a bowl, whisk together the egg yolks and sugar until it begins to lighten in color and slightly thicken. Strain the cream mixture at this time. While continuing to stir, very gradually add the cream mixture into the egg/sugar mixture until all is combined to create the custard base. Work slowly to avoid cooking the eggs. Pour equal amounts of custard mixture into the ramekins. Transfer baking pan (with filled ramekins) to oven and pour enough hot water into baking pan to come to halfway up the side of the ramekins. Bake until custard is set, but still a little jiggly in the center, anywhere from 35-45 minutes, remove from oven, let cool. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. When ready to serve, evenly spread the superfine sugar over tops of custards. Using a torch, carefully melt the sugar until golden brown. Let cool until sugar hardens and enjoy!