The creme brulee is a classic French dessert. The base is just your average custard, but you can add your own twist to it by using different chocolate chips (milk, dark, white, butterscotch, peanut butter, lemon, mint) or by adding an extract to the vanilla chips (rose, pandan, peppermint, mocha). It is a true culinary chameleon.
What really sets the creme brulee apart though is the crunch when you break through the burnt sugar crust. I think that’s what truly gives it its status and sophistication. It somehow brings a smile to your face, no matter how old you are. It reminds me of the scene in Amelie when she breaks through the crust and grins.
Amelie
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Amelie
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Amelie
So make this next time you
Amelie
So make this next time you thr
Amelie
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Amelie
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Amelie
So make this next time you throw a party a
Amelie
So make this next time you throw a party and w
Amelie
So make this next time you throw a party and wow y
Amelie
So make this next time you throw a party and wow your
Amelie
So make this next time you throw a party and wow your gues
Amelie
So make this next
Amelie
So make this next tim
Amelie
So make this next time yo
Amelie
So make this next time you th
Amelie
So make this next time you throw
Amelie
So make this next time you throw a pa
Amelie
So make this next time you throw a party
Amelie
So make this next time you throw a party and
Amelie
So make this next time you throw a party and wow
Amelie
So make this next time you throw a party and wow your
Amelie
So make this next time you throw a party and wow your gue
Amelie
So make this next time you throw a party and wow your guests.
Amelie
So make this next time you throw a party and wow your guests. You
Amelie
So make this next time you throw a party and wow your guests. You’ll
Amelie
So make this next time you throw a party and wow your guests. You’ll defi
Amelie
So make this next time you throw a party and wow your guests. You’ll definite
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely be
Amelie
So make this next time you throw a party and wow your guests
Amelie
So make this next time you throw a party and wow your guests. Yo
Amelie
So make this next time you throw a party and wow your guests. You’ll
Amelie
So make this next time you throw a party and wow your guests. You’ll def
Amelie
So make this next time you throw a party and wow your guests. You’ll definit
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
Amelie
So make this next time you throw a party and wow your guests. You’ll definitely
1. Info for Lemon Creme Brulee
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 62
- Calories: unavailable
2. Ingredients for Lemon Creme Brulee
- 1 cup heavy cream
- 1/4 cup whole milk
- 1/2 cup lemon peel chocolate
- 1 Tbsp lemon zest
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- 2 tablespoons sugar, for carmelizing
3. Directions:
- Preheat the oven at 325°F
- On the stove, fill up a sauce pan with the milk and cream, bring it to a boil. Remove from the heat right away and add the white chocolate. Keep stirring until the chocolate is melted.
- Separately, whisk the egg yolks with the sugar in a mixing bowl until it becomes a pale yellow. Add the vanilla extract and combine the chocolate liquid with the egg mixture by slowly adding a ladle of the milk mixture at a time to prevent the yolks from curdling.
- Strain through a fine mesh to make sure there are no chunks of chocolate left. Fill up 6 mini ramekins with the mixture. Place them in a warm water bath in a deep baking pan. The water should go half way up the side of the ramekins. Cover the dish with a sheet of aluminum foil and place in the oven for 35-40 minutes.
- Let it cool down and plastic-wrap each individual ramekin and place in the refrigerator for at least an hour. The fat from the cream may pick up some other smell from the refrigerator if the ramekin is not sealed properly.
- When serving, sprinkle a teaspoon of sugar in each of the ramekins, then caramelize with a blow torch.
- Bon appétit!
