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Lemon Crème Brûlée with Fresh Berries


Ingredients

  • 5 teaspoons grated lemon peel
  • 2 teaspoons vanilla extract
  • 8 teaspoons golden brown sugar
  • 2 1/2-pint containers fresh raspberries
  • 1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Recipe Preparation

  • Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.

  • Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.

  • Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.

  • Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

Reviews Section

Easy Lemon Creme Brulee

Because I’ll never again get to experience that very first delectable bite of this most awesome of creations.

They will sit at the table after ordering their dessert, not even knowing what amazing-ness awaits them. It will be delivered in a gleaming white bowl and will look deceptively simple. They will pick up their spoon and wonder, “how do I actually eat this?” And then they will tap their spoon on that beautiful caramelized sugar crust before breaking through to the glorious custard waiting just below the surface. And taste that first incredibly smooth bite mixed with the perfect crunch.

As soon as I know that I will be eating dinner at a restaurant I begin wondering whether or not my favorite dessert will be on the menu.

Of course, I try and act all nonchalant when the time finally comes to place my order.

“Hmmmm…what should I have for dessert tonight?”

“Should I try the chocolate cake? Or maybe I should have the ice cream with fresh berries?”

I’ll do a fake sigh of resignation. And then in my most casual “I could really care less what I have for dessert” manner, I’ll say

“Well, I suppose I’ll just have the Crème Brûlée.”

And while I’ll look all calm, cool and collected on the outside, on the inside I will be giddy with anticipation!

And, I’m not gonna lie, if my own lemon-y version were on the menu, I might just end up skipping the main course all together!


Tell Me About These Lemon Pudding Cakes

  • Part lemon cake, part lemon pudding (made from just 1 cake batter)
  • Fluffy, creamy, and rich all in one
  • Sweet, tangy, and refreshing
  • Simple, yet totally fancy
  • 8 easy ingredients like butter, eggs, and lemons

The Best Part of All: Bake these lemon cakes in individual ramekins. Similar to lava cakes in both presentation and texture, the lemon pudding cakes are perfectly packaged in their own pre-portioned cup. I love that! Such a fun and unique recipe. This is how we serve upside down key lime pies too.


Berry Creme Brulee

This crème brûlée recipe is creamy and delicious, with rich custard on the bottom and hard caramel on top. The berries on top make it perfect for summer!

Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean
  • 1/3 cup granulated sugar
  • 8 T granulated sugar, (one for each ramekin)
  • 4 egg yolk(s)
  • 2 cups hot water
  • 1 1/2 cups fresh berries

Instructions

  1. Pour heavy cream into a small sauce pan.
  2. Slice the vanilla bean open and scrape out all the seeds. Add the seeds and the vanilla bean to the cream.
  3. Bring to a simmer and remove from heat. Let sit until cream has cooled slightly (10-15 minutes).
  4. In a large bowl, whisk together egg yolks and sugar until it reaches a pale yellow color.
  5. Slowly pour in the warm cream while whisking be sure and discard the vanilla bean. Whisk until well combined.
  6. Use a ladle to pour the mixture into ramekins. I used 3 ounce ramekins and added one ladle full to each one.
  7. Place in a 9 x 13 cake pan and fill half way with hot water. With 4 ramekins in my pan, I needed 2 cups of hot water. You may need more or less depending on the size of your ramekins.
  8. Bake at 325 for 30-45 minutes (baking time will also depend on the size of ramekin. Since I had 3 ounces, I didn&rsquot need to bake for the full 45 minutes.) Bake until the centers are set but still jiggly.
  9. Remove from the water bath and place on the counter for 20-30 minutes.
  10. Refrigerate for 4 hours or overnight.
  11. Remove from fridge and sprinkle the tops with 1 tablespoon of sugar.
  12. Hold a kitchen torch 3-4 inches above the sugar and evenly brown. Return to refrigerator and chill for another 30 minutes before serving.
  13. Top with fresh berries.

Nutrition Information:

Yield:

Serving Size:

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If you like this summer dessert recipe, you&rsquoll love these other options:


To Make Lemon Curd

Place the lemon zest, juice, sugar and 60 g of the butter into a saucepan and heat gently over low heat until the sugar and butter have melted.

Place the egg yolks in a clean glass bowl and slowly pour in the lemon mixture, whisking continuously to prevent the eggs from curdling.

Place the glass bowl over a saucepan of simmering water and cook gently, while continuing to stir, for 12–15 minutes or until the lemon curd is thick enough to coat the back of a wooden spoon.

Remove the bowl from the heat and whisk in the remaining butter. Spoon a little (about a tablespoon) of the lemon curd into four individual ramekins. Set aside to cool.

To Make the Crème Brûlée

Preheat the oven to 130 °C.

In a large saucepan, bring the cream to a simmer but do not boil. Remove from the heat and set aside.

Beat the egg yolks, vanilla and castor sugar together until creamy and pale in colour.

Pour the hot cream mixture over the egg mixture, whisking continuously to prevent curdling. Return the mixture to the saucepan and stir over low heat for 5–10 minutes or until the mixture thickens slightly and coats the back of the spoon.

Pour the mixture into the ramekins and place in a bain-marie (water bath). Bake in the oven for about 15 minutes or until the custard has just set. (It should still wobble when shaken.) Remove from the oven and refrigerate for a couple of hours or until completely cooled and set.

When ready to serve, sprinkle the top of each crème brûlée with a thin layer of castor sugar and caramelise using a blowtorch. Serve immediately.


  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 3 cups whipping cream
  • 1 vanilla bean OR 1 Tbsp vanilla bean paste
  • 10 large egg yolks
  • 1/2 cup sugar - plus extra for the brûlée
  • 1 1/2 lemon juice

Sprinkle the raspberries and blueberries into eight, flat 4-ounce ovenproof dishes (the dishes won’t be going in the oven, but they must be able to resist the heat of the torch for brûléeing).

Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish) and the lemon zest. If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

Bring a second pot filled with an inch of water to a gentle simmer. In a metal bowl, whisk the egg yolks, sugar and lemon juice together. Place the bowl on top of the pot of simmering water and whisk the egg mixture until it has doubled in volume and is a pale buttery colour, about 3-4 minutes. Remove the bowl from the pot of water.

While whisking, slowly pour the heated cream into the whipped egg mixture and return the entire mixture to the pot, stirring with a wooden spoon or silicone spatula over medium heat until the custard thickly coats the back of a spoon, about 4 minutes. Pour the custard through a strainer and then pour it slowly over the berries, stirring the berries slightly just to ensure they are fully coated and covered. Cool the custards for 15 minutes, then chill, uncovered, until set, at least 4 hours.

To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.


What to do with Leftover Egg Whites and Zested Lemons

Since this recipe only uses egg yolks, you may be wondering what to do with the leftover whites. Egg whites form the basis of some incredible treats like meringues and Angel Food Cake. If you don’t feel like preparing another sweet treat right away, you can freeze the egg whites for later use.

As for finding a way to use the zested lemons, I recommend mixing up some Vanilla Lemonade. It’s so refreshing and addictive! You can also slice and freeze the lemons to use in beverages later.


Fresh Berry Crème Brûlée

Sprinkle the raspberries and blueberries into eight, flat 4-ounce ovenproof dishes (the dishes won’t be going in the oven, but they must be able to resist the heat of the torch for brûléeing).

Heat the cream on medium low with the scraped seeds of the vanilla bean pod (and the pod, too, if you wish) and the lemon zest. If using vanilla bean paste, whisk it into the cream and heat. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

Bring a second pot filled with an inch of water to a gentle simmer. In a metal bowl, whisk the egg yolks, sugar and lemon juice together. Place the bowl on top of the pot of simmering water and whisk the egg mixture until it has doubled in volume and is a pale buttery colour, about 3-4 minutes. Remove the bowl from the pot of water.

While whisking, slowly pour the heated cream into the whipped egg mixture and return the entire mixture to the pot, stirring with a wooden spoon or silicone spatula over medium heat until the custard thickly coats the back of a spoon, about 4 minutes. Pour the custard through a strainer and then pour it slowly over the berries, stirring the berries slightly just to ensure they are fully coated and covered. Cool the custards for 15 minutes, then chill, uncovered, until set, at least 4 hours.

To serve, sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or 2 away from it. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another 2 times or until the desired caramel layer is achieved. Serve immediately.


Custards - Heat the cream and sugar over medium heat and whisk occasionally, heating just until the sugar has fully dissolved. Remove the pot from the heat and stir in the Icewine and lemon juice. Allow the mixture to cool for 15 minutes, then carefully pour into serving dishes (you can use wine glasses, champagne flutes, or other desired attractive glassware, since you will not be using a torch to “brûlée” this dessert). Chill overnight to set (these custards need at least 8 hours to set).

Oat Brûlée & Assembly - For the oat brûlée, preheat the oven to 375 F. Line a pie plate with foil and spray with food release spray.

Stir the maple syrup and oats until the oats are fully coated and then pour this into the prepared pie place, swirling to make an even and thin layer. Bake this for 15 to 20 minutes, until bubbling and a darker brown at the edges. Cool completely to room temperature.

To serve, gently sprinkle or arrange the fresh berries over the custards, then break off shards of the oat brûlée and arrange them over the berries. Serve immediately.


Creme Brulee

Ingredients

Creme brûlée

Seeds from 1 vanilla pod or 1 heaped tsp. vanilla paste

2 tbsp. extra cane sugar to sprinkle oven the crème brûlée

Approach

Creme brûlée

Heat the oven to 150 C convection.

Beat the egg and egg yolks with sugar until thick and airy.

Meanwhile, heat the milk, cream and vanilla in a saucepan until just boiling. Pour the hot mixture into the egg yolk and whisk it well together. Make sure to remove any foam the forms on top.

Place 6-8 ramekins in an ovenproof dish and divide the custard between them. Pour boiled water into the dish so it covers the sides of the ramekins. Bake the crème brûlée for 30-40 minutes. They should still be soft in the middle when you take them out. Ovens are different, so make sure they don’t cook too much, because then the custard will dry out.

Refrigerate the crème brûlée for at least 3 hours, but preferably overnight.

When serving, sprinkle a fine layer of sugar on each crème brûlée. Burn the sugar with a kitchen torch (available here *advertising link) until the sugar browns and caramelizes. Decorate the crème brûlée with fresh berries and a little mint or lemon balm and serve immediately. Bon appetite!


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