In the words of Chef Bart, “In Spain they call it Flan, in France, Creme Caramel… there ain’t noooo difference.”
Well, whatever you choose to call it, this decadent dessert gives you the distinct tartness of seasonal Meyer Lemons and the sweetness of caramelized sugar, all in one petite and impressive package.
Meyer Lemon Creme Caramel
Yields 15 servings
1 quart heavy cream
4 egg yolks
1 cup sugar
2 ounces Meyer Lemon zest
2 ounces Meyer Lemon juice
2 cups caramelized sugar (click here for instructions)
4 lemons, sliced thinly
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.
Coat bottom of ramekins with caramelized sugar and a few thin slices of lemon. Pour the custard mixture on top of the caramel and lemons to fill ramekins. Place all cups in a large baking dish and fill with hot water half way up the sides of the cups. Carefully place baking dish in the oven and bake at 325 degrees for 45 minutes. Remove custards from water bath and let cool completely before serving.