Lemon Brûlée
A luxurious lemon custard dessert with a crackly caramelized sugar topping, offering the perfect balance of tangy citrus and sweet crunch.
Equipment
Ingredients
Custard
lemon (zested, juiced)
2 piece
egg
4 piece
granulated sugar
100 g
heavy cream
250 ml
Topping
granulated sugar
40 g
Instructions
Prepare lemon zest and juice
Zest both lemons and juice them to get about 60ml of juice.
Heat the cream
Heat heavy cream with lemon zest until just steaming.
Whisk eggs and sugar
Whisk eggs with granulated sugar until pale and creamy.
Temper the eggs
Slowly pour hot cream into egg mixture while whisking constantly.
Add lemon juice
Strain the mixture and add fresh lemon juice.
Bake the custard
Pour into ramekins and bake in water bath until set.
Caramelize the sugar topping
Sprinkle sugar on top and caramelize with blowtorch or under broiler.
Original recipe
Storage
Store without caramelized topping; caramelize just before serving
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