skip to content
close cooking mode

Meyer Lemon Creme Brulee

Meyer Lemon Creme Brulee

Meyer Lemon Creme Brulee

meyer-lemon-creme-brulee

Meyer Lemon Creme Brulee

Yields 15 servings

Ingredients:

1 quart heavy cream

7 medium size eggs

4 egg yolks

1 cup sugar

1 cup Meyer Lemon Puree (remove skin and seeds before blending)

4 tablespoons Meyer Lemon Zest

Sugar for topping

In a saucepan, bring heavy cream to a boil. Remove from heat. Blend remaining ingredients in a large, heat proof bowl until combined. Slowly temper in the hot cream a little at a time until mixtures are combined.

Pour custard into individual serving dishes or ramekins. Place all dishes in a large baking dish and fill with hot water half way up the sides. Carefully place baking dish in the oven and bake at 325 degrees for 45 minutes. Remove custards from water bath and let cool completely.

Once custards are cooled, sprinkle the tops with sugar. Place under the broiler until sugar bubbles and caramelizes. You can also use a kitchen blowtorch to caramelize the sugar. Serve immediately.

Servings: Yields 15 servings

Ingredients

Directions

In a saucepan, bring heavy cream to a boil. Remove from heat. Blend remaining ingredients in a large, heat proof bowl until combined. Slowly temper in the hot cream a little at a time until mixtures are combined.

Pour custard into individual serving dishes or ramekins. Place all dishes in a large baking dish and fill with hot water half way up the sides. Carefully place baking dish in the oven and bake at 325 degrees for 45 minutes. Remove custards from water bath and let cool completely.

Once custards are cooled, sprinkle the tops with sugar. Place under the broiler until sugar bubbles and caramelizes. You can also use a kitchen blowtorch to caramelize the sugar. Serve immediately.