Recipe For Lemon Creme Brulee

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

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Amelie

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Amelie

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Amelie

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Amelie

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Amelie

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Amelie

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Amelie

So make this next time you throw a party

Amelie

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Amelie

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Amelie

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Amelie

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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

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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:

1. Preheat the oven at 325°F
2. 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.
3. 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.
4. 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.
5. 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.
6. When serving, sprinkle a teaspoon of sugar in each of the ramekins, then  caramelize with a blow torch.
7. Bon appétit!