Lemon Creme Brulee
Recipe from Betty Crocker

The addition of lemon peel gives this version of a classic dessert a little lighter flavor.


Lemon Creme Brulee

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Servings: 4 servings
Prep Time: 30 mins
Total Time: 6 hrs
Related Categories: Creme Brulee, Pudding and Custard
 
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Ingredients
  • 6  
    egg yolks
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  • 2   cups
    whipping cream
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  • 1/3   cup
    sugar
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  • 1   teaspoon
    vanilla
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  • 1   tablespoon
    grated lemon peel
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  •  
    Boiling water
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  • 8   teaspoons
    sugar
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  • 1/2   cup
    fresh raspberries
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Directions
1.
Heat oven to 350 degrees F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
2.
In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins.
3.
Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
4.
Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
5.
Carefully transfer ramekins to wire rack, grasping tops of ramekins with pot holder. Cool no longer than 1 hour or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
6.
Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 550 (Calories from Fat 390); Total Fat 44g (Saturated Fat 25g, Trans Fat 1g); Cholesterol 440mg; Sodium 55mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 29g); Protein 7g. Daily Values: Vitamin A 30%; Vitamin C 6%; Calcium 10%; Iron 4%. Exchanges: 0 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 7 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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Create the crackling caramel topping for this custard dessert by melting sugar in a skillet on the stove top.

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