Lemony creme brulee
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg yolks | |
| ¾ | cup | Sugar |
| 2 | cups | Heavy cream |
| ⅔ | cup | Milk |
| Grated rind of 1 lemon | ||
| 6 | tablespoons | Brown sugar |
Directions
Heat heavy cream and lemon rind until almost boiling. Strain. Cream yolks with sugar until pale and fluffy, about 2 minutes. Slowly pour hot cream into yolk/sugar mix, stirring gently. Pour mixture into ungreased oven proof custard cups. Bake in a bain marie at 350 F (150 C) for about 50 minutes, until custard is set. Remove from oven, cool to room temperature and refrigerate overnight, covered.
Traditional serving suggestion: place cooled custard cups on a baking sheet. Sprinkle brown sugar evenly but sparingly over the surface of the custards. Place under a very hot broiler until the sugar just melts, about 1 minute. Wait another 1 minute and serve. The sugar should be warm and crispy, and the custard cool and smooth.
Note: I think this custard is better served cold, without the melted brown sugar on top of it.
Gabi Shahar, April 1994.