The literal translation of a traditional creme brûlée dessert is “burnt cream.” Even though it may sound unsavory, there is nothing quite like cracking into a crisp, caramelized sugar shell to find a light and creamy custard buried underneath. Even better is that Chef Bart’s creme brûlée comes in a large, shallow bowl so there’s more caramelized sugar to go around (literally). We chose to make this versatile treat with seasonal Meyer Lemons but the possibilities are truly endless when it comes to flavors.
Meyer Lemon Creme Brulee
Yields 15 servings
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.