<-----googlescript--->

Lemony Creme Brulee



  • Prep Time: N/A
  • Cooking Time: N/A

Lemony Creme Brulee

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Heat heavy cream and lemon rind until almost boiling. Strain. Cream yolks
with sugar until pale and fluffy, about 2 minutes. Slowly pour hot cream
into yolk/sugar mix, stirring gently. Pour mixture into ungreased oven
proof custard cups. Bake in a bain marie at 350 F (150 C) for about 50
minutes, until custard is set. Remove from oven, cool to room temperature
and refrigerate overnight, covered.

Traditional serving suggestion: place cooled custard cups on a baking
sheet. Sprinkle brown sugar evenly but sparingly over the surface of the
custards. Place under a very hot broiler until the sugar just melts, about
1 minute. Wait another 1 minute and serve. The sugar should be warm and
crispy, and the custard cool and smooth.

Note: I think this custard is better served cold, without the melted brown
sugar on top of it.

Ingredients:

6 Egg yolks
3/4 c Sugar
2 c Heavy cream
2/3 c Milk
Grated rind of 1 lemon
6 tb Brown sugar

Serves:

6 Servings

Flag as inappropriate