Lemon Brûlée
Equipment
Ingredients
Custard Base
lemon (zested, juiced)
3 piece
milk
500 ml
cream
250 ml
egg (yolk)
6 piece
granulated sugar
150 g
corn starch
30 g
Caramel Topping
granulated sugar
60 g
Instructions
Prepare lemons
Zest and juice the lemons for the custard base.
Heat milk and cream
Combine milk and cream in a pot and heat gently until just simmering.
Whisk egg yolks
Whisk egg yolks with sugar and corn starch until pale and thick.
Temper egg mixture
Slowly pour hot milk mixture into egg mixture while whisking constantly.
Cook custard
Return mixture to pot and cook over medium heat, stirring constantly until thickened.
Add lemon flavor
Remove from heat and stir in lemon zest and juice.
Strain custard
Strain custard through fine mesh to remove any lumps.
Fill ramekins
Divide custard among 4 ramekins and smooth the tops.
Chill custard
Refrigerate custards for at least 2 hours until completely cold.
Caramelize sugar topping
Sprinkle sugar evenly over each custard and caramelize with a kitchen torch until golden and bubbly.
Original recipe
Storage
Store without caramel topping; add sugar and torch just before serving
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