Classic Créme Brûleé (Meyer Lemon)

By SMSchreiber

Ingredients

• 8 egg yolks
• 1/3 cup sugar, plus 1/4 cup for the brulee topping
• 2 cups heavy cream
• 1 tsp. pure vanilla extract
• Zest of two Meyer Lemons
• 1 tsp Lemon Juice

Details

Servings 6

Preparation

Step 1

Preheat oven to 300ºF.

In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow. Add cream, lemon zest, lemon juice and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath, and bake until set around edges, but still loose in the center, about 40-50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 tsp. sugar over each custard. For best results, use a small hand torch to melt the sugar. If you do not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.