Crème brûlée, with its rich custard base and crisp, caramelized top, is a dessert that embodies elegance. Adding lemon to this classic French dessert gives it a refreshing twist that balances the creamy sweetness with a bright, tangy flavor. Despite its sophisticated appearance, lemon crème brûlée is surprisingly easy to make at home. Whether you’re a seasoned baker or just getting started, this step-by-step guide will walk you through the process, ensuring you achieve that perfect creamy texture and golden, crackly top.
Ingredients You’ll Need
Before diving into the process, let’s gather all the ingredients. Having everything measured out and ready to go will make the cooking process smoother.
Ingredients (Serves 4)
| Ingredient | U.S. Measurement | Metric Measurement |
|---|---|---|
| Heavy cream | 2 cups | 480 ml |
| Granulated sugar | 1/2 cup, divided | 100 g, divided |
| Egg yolks | 5 large yolks | 5 large yolks |
| Vanilla extract | 1 teaspoon | 5 ml |
| Lemon zest | Zest of 2 large lemons | Zest of 2 large lemons |
| Fresh lemon juice | 2 tablespoons | 30 ml |
| Salt | A pinch | A pinch |
| Turbinado sugar (or granulated sugar) | 4 tablespoons | 60 g |
Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Fine mesh strainer
- Ramekins (4-6 ounces each)
- Baking dish
- Kitchen torch (or broiler)
- Microplane or zester
- Measuring cups and spoons
Step 1: Preparing the Custard Base
Heat the Cream
Start by pouring 2 cups (480 ml) of heavy cream into a medium saucepan. Place the saucepan over medium heat, and allow the cream to warm until you see small bubbles forming around the edges. This should take about 5-7 minutes. Be careful not to let the cream come to a boil, as this could curdle the mixture.
Infuse the Cream with Lemon and Vanilla
Once the cream is warm, remove it from the heat. Add the zest of 2 large lemons and 1 teaspoon (5 ml) of vanilla extract to the cream. Stir the mixture gently to combine, then cover the saucepan and let it sit for 10 minutes. This resting period allows the lemon zest and vanilla to infuse their flavors into the cream, adding depth to the final dessert.
Step 2: Preparing the Egg Yolk Mixture
Whisk the Egg Yolks and Sugar
While the cream is infusing, separate 5 large egg yolks into a mixing bowl. Add 1/2 cup (100 g) of granulated sugar, reserving about 2 tablespoons of the sugar for later use. Whisk the yolks and sugar together until the mixture is pale and slightly thickened. This process should take about 2-3 minutes of vigorous whisking.
Add the Lemon Juice
Next, add 2 tablespoons (30 ml) of fresh lemon juice to the egg yolk mixture. Whisk again to combine, ensuring that the juice is fully incorporated. The lemon juice adds a subtle tanginess that complements the sweetness of the custard.
Step 3: Combining the Cream and Egg Mixture
Temper the Eggs
To prevent the eggs from curdling, it’s essential to temper them before combining them with the hot cream. Begin by slowly pouring about 1/2 cup of the warm cream into the egg yolk mixture, whisking constantly as you pour. This gradual addition helps bring the temperature of the eggs up without cooking them.
Combine the Mixtures
Once the eggs are tempered, slowly pour the egg yolk mixture back into the saucepan with the remaining cream. Continue to whisk the mixture as you pour. The goal is to create a smooth, homogeneous custard base.
Strain the Custard
To ensure the custard is silky smooth, pour it through a fine mesh strainer into a clean mixing bowl. This step removes any small bits of cooked egg or zest, resulting in a velvety texture.
Step 4: Baking the Crème Brûlée
Prepare the Ramekins
Place 4 ramekins in a large baking dish. Carefully pour the custard mixture into the ramekins, filling them almost to the top.
Create a Water Bath
To ensure even cooking, crème brûlée is baked in a water bath. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. The water bath helps regulate the temperature, preventing the custard from overcooking or curdling.
Bake the Custards
Preheat your oven to 325°F (160°C). Carefully transfer the baking dish to the middle rack of the oven. Bake for 30-35 minutes, or until the edges are set, but the center still jiggles slightly when the ramekin is gently shaken. The custards will continue to firm up as they cool.
Cool and Chill
Once the custards are baked, remove the ramekins from the water bath and place them on a cooling rack. Allow them to cool to room temperature, then cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time is crucial as it allows the custard to fully set and develop its flavors.
Step 5: Caramelizing the Sugar
Sprinkle the Sugar
When ready to serve, remove the custards from the refrigerator. Sprinkle about 1 tablespoon (15 g) of turbinado sugar (or granulated sugar) evenly over the surface of each custard. Turbinado sugar is preferred for its coarse texture, which results in a more evenly caramelized top.
Caramelize the Sugar
Using a kitchen torch, carefully heat the sugar on top of the custard until it melts and turns a deep amber color. Move the torch in small circles to ensure even caramelization. If you don’t have a kitchen torch, you can use your oven’s broiler. Place the ramekins under the broiler for 2-3 minutes, watching closely to prevent burning.
Step 6: Serve and Enjoy
Once the sugar is caramelized and has cooled for a minute or two, the top will harden into a crisp, glass-like layer. Serve the lemon crème brûlée immediately, tapping through the caramelized sugar to reveal the creamy custard beneath.
Garnishing Ideas
For a decorative touch, you can garnish your lemon crème brûlée with a small twist of lemon peel or a few fresh berries. The bright colors and fresh flavors will complement the rich custard beautifully.
Troubleshooting and Tips for Success
- Curdling Custard: If your custard curdles during the cooking process, it’s likely because the cream was too hot when added to the eggs, or the mixture was cooked at too high a temperature. Always temper the eggs and cook at a gentle heat to avoid this.
- Runny Custard: If your custard is too runny after baking, it may need more time in the oven. The center should jiggle slightly when done, but not be liquid. If necessary, continue baking in 5-minute increments.
- Uneven Caramelization: For even caramelization, use turbinado sugar and make sure it’s evenly spread across the surface. If using a broiler, keep a close eye on the custards to prevent burning.
Frequently Asked Questions
Q: Can I make the custard base in advance?
A: Yes! You can prepare the custard base up to 2 days in advance. Store it covered in the refrigerator, and when ready to bake, simply pour it into the ramekins and follow the baking instructions.
Q: What if I don’t have a kitchen torch?
A: You can
use your oven’s broiler to caramelize the sugar. Place the ramekins under the broiler, but watch them closely, as the sugar can go from perfectly caramelized to burnt in seconds.
Q: Can I use a different type of sugar for the topping?
A: Yes, granulated sugar works well, but turbinado sugar gives a better texture and more even caramelization. Avoid powdered sugar, as it doesn’t caramelize properly.
Q: How long does lemon crème brûlée last?
A: Uncaramelized lemon crème brûlée can be stored in the refrigerator for up to 3 days. Once the sugar topping is added and caramelized, it’s best enjoyed immediately to keep the contrast between the creamy custard and the crisp sugar topping.
Conclusion
Lemon crème brûlée is a delightful dessert that combines the richness of traditional crème brûlée with the zesty freshness of lemon. By following this step-by-step guide, complete with pictures, you can confidently create this impressive dessert at home. Whether you’re preparing it for a special occasion or simply treating yourself, this lemon crème brûlée is sure to impress with its perfect balance of flavors and textures. Happy cooking!
This. This looks amazing.