Lemon Creme Brulee Recipes

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LEMON CREME BRULEE



Lemon Creme Brulee image

This lemon creme brulee is an easy dessert to make and bake. The recipe makes four to six custards and it can be made in advance.

Provided by Diana Rattray

Categories     Dessert

Time 45m

Yield 6

Number Of Ingredients 12

2 lemons
2 cups heavy cream
1/4 cup granulated sugar
5 large egg yolks
Pinch salt
1/2 teaspoon vanilla extract
2 to 4 cups boiling water (enough to reach halfway up the outside of the ramekins)
2 to 3 tablespoons superfine sugar (turbinado or raw sugar, for topping)
Optional Candied Lemon Peel
1 large lemon
2 cups water
2 1/4 cups sugar (granulated, divided )

Steps:

  • Gather the ingredients.
  • With a fine grater, zest 2 lemons . Set the lemon zest aside and then juice 1 lemon. Refrigerate the second zested lemon for another use.
  • Preheat the oven to 325 F.
  • Place six 4-ounce ramekins or four 6-ounce ramekins in a large baking pan or roasting pan.
  • Put the heavy cream and 1/4 cup of granulated sugar in a medium saucepan. Add the finely grated lemon zest-about 2 tablespoons-to the cream. Heat until the cream begins to simmer.
  • While the cream is heating, beat the egg yolks and salt in a small bowl.
  • Slowly whisk the hot cream mixture into the egg yolks.
  • Add 2 tablespoons of lemon juice to the mixture along with 1/2 teaspoon of vanilla extract.
  • Divide the cream mixture evenly among the 6 ramekins.
  • Add boiling water to a depth of about halfway up the ramekins.
  • Bake the custards for about 30 minutes, or until the creme brulee has only a slight jiggle in the center when moved.
  • Remove the pan from the oven and leave the ramekins in the water bath for 15 minutes.
  • Remove the ramekins from the pan. Discard the water from the pan and place the ramekins back in the pan. Refrigerate, uncovered, for at least 3 to 4 hours, or until thoroughly chilled.
  • Just before serving, top the custards with about 1 to 1 1/2 teaspoons of superfine or raw sugar. Gently rotate the ramekin on the countertop to distribute the sugar evenly over the top. Slowly caramelize the sugar with a blow torch or a kitchen torch. The edges of the ramekins will get hot as you caramelize the sugar, so wear an oven mitt to move them.
  • Alternatively, you may place the sugar topped custards in a pan and place the pan under a preheated broiler. Broil just until the sugar has caramelized , rotating the pan about halfway through. Watch carefully.
  • Gather the ingredients.
  • With a vegetable peeler, remove the outer yellow peel from a large lemon. Slice the strips of lemon into thin strips.
  • Put the lemon peel in a saucepan with 2 cups of water. Place the pan over high heat and bring to a boil. Drain.
  • To the lemon peel in the saucepan, add 2 cups of granulated sugar and 1 cup of fresh water. Place the pan over medium heat; bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the peels appear translucent. Drain and arrange the peels in a single layer on a sheet of parchment paper to cool.
  • Toss the cooled lemon peel with about 1/4 cup of sugar to coat. Use to garnish desserts.
  • Enjoy!

Nutrition Facts : Calories 463 kcal, Carbohydrate 36 g, Cholesterol 275 mg, Fiber 4 g, Protein 10 g, SaturatedFat 20 g, Sodium 114 mg, Sugar 26 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LEMON CREME BRULEE



Lemon Creme Brulee image

Here's a refreshing, tangy twist on a classic. Don't have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.-Sara Scheler, Helenville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 5 servings.

Number Of Ingredients 6

3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 teaspoons sugar, divided
1/2 teaspoon salt
2 tablespoons grated lemon zest
1/2 teaspoon lemon extract

Steps:

  • Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving., To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

Nutrition Facts : Calories 652 calories, Fat 57g fat (35g saturated fat), Cholesterol 384mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 7g protein.

LEMON CREME BRULEE



Lemon Creme Brulee image

Make and share this Lemon Creme Brulee recipe from Food.com.

Provided by Sauce Lover

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lemons
1 1/3 cups heavy whipping cream
1 cinnamon stick (broken in half)
4 large egg yolks
1/3 cup sugar, plus
1 tablespoon sugar
1 pinch salt
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
  • In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
  • In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
  • Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
  • Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
  • Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

Nutrition Facts : Calories 277.4, Fat 22.7, SaturatedFat 13.3, Cholesterol 212.3, Sodium 52.5, Carbohydrate 19, Fiber 1.7, Sugar 13.3, Protein 3.3

LEMON CREME BRULEE



Lemon Creme Brulee image

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.

Provided by kleigh83

Categories     Dessert

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 7

2 lemons, juice of
2 cups heavy cream
1 lemon, zest of
1/2 cup sugar, plus
6 teaspoons sugar
1 teaspoon vanilla extract
5 egg yolks

Steps:

  • Preheat an oven to 300°F.
  • Line a shallow baking pan with a kitchen towel.
  • Have a pot of boiling water ready.
  • In a small saucepan over medium-high heat, bring the lemon juice to a boil.
  • Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
  • In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
  • Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
  • Remove the pan from the heat and let stand for 15 minutes.
  • In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
  • Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
  • Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
  • Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
  • Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
  • Remove the ramekins from the pan and transfer to a wire rack.
  • Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
  • Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
  • Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
  • Serve immediately.

Nutrition Facts : Calories 401.4, Fat 32.7, SaturatedFat 19.5, Cholesterol 266, Sodium 36.5, Carbohydrate 25, Fiber 0.1, Sugar 21.5, Protein 3.7

LEMON CREME BRULEE



Lemon Creme Brulee image

This lemon creme brulee is bursting with the sweet, tart flavor of lemons in a silky smooth and delicious vanilla custard.

Provided by Zainab Mansaray

Categories     Custards/Pastries

Time 5h10m

Number Of Ingredients 8

1 1/4 cups heavy cream
1 teaspoon lemon extract
8 large egg yolks
½ cup granulated sugar
1 tablespoon lemon zest
3 tablespoons superfine sugar
1 teaspoon lemon zest
Fresh strawberries.

Steps:

  • Preheat oven to 300 degrees F.
  • To medium saucepan set over medium heat, add the cream and heat until cream starts foaming around the edges. Do not boil.
  • Remove the cream from heat and whisk in the lemon extract. Let cool slightly and as you prepare eggs.
  • In a large bowl, whip the egg yolks, sugar and lemon zest until pale yellow in color and slightly thicken. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.
  • Pour equal amounts into 2 ramekins (6 ounces each). Transfer ramekins to a baking pan (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
  • Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • When ready to serve, combine superfine sugar and lemon zest in a small bowl. Rub the zest into the sugar until fragrant. Sprinkle about 1 tablespoon sugar mixture over each ramekin.
  • Using a torch, melt the sugar until golden brown. Or using an oven set to broil, broil for 30 seconds to a minute to melt the sugar. Be careful not to burn the sugar (like I did).
  • Let cool until the sugar hardens. Serve with fresh strawberries.

LEMON CREME BRûLéE



Lemon Creme Brûlée image

Two ramekins of creme brulee.

Provided by www.DessertForTwo.com

Categories     Fancy

Time 45m

Number Of Ingredients 4

3 large egg yolks
1/2 cup heavy whipping cream
1/4 cup sugar, plus 2 teaspoons
zest from 1 small lemon

Steps:

  • In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and lemon zest.
  • Pour into the ramekins. Place the ramekins in a 8 or 9" square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.
  • Bake at 300° for 40-50 minutes. The custards are done when only the middle is slightly jiggly.
  • Cool the custards in the water bath, then cover them with plastic wrap before moving them to the fridge for at least 8 hours.
  • When ready to caramelize the sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt the sugar with the torch until it is browned and hard. Serve immediately.

Nutrition Facts : Calories 446 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 438 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 128 milligrams sodium, Sugar 28 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

MEYER LEMON CREME BRULEE



Meyer Lemon Creme Brulee image

A classic vanilla crème brûlée with a hints of bright meyer lemon.

Provided by Amy Johnson

Categories     Desserts

Time 3h30m

Number Of Ingredients 7

1 vanilla bean or 1 1/2 teaspoon good vanilla (I like to use Pure Vanilla Bean Paste.)
2 1/2 cups heavy cream
zest from 2 Meyer lemons
7 large egg yolks
1/2 cup granulated sugar
hot water enough for water bath
6 tablespoons superfine sugar (caster sugar) (granulated, turbinado or demerara will work too)

Steps:

  • Preheat oven to 325-degrees F. Place 6 ramekins (about 6 ounces each) onto a roasting pan, baking pan, or rimmed baking sheet.
  • If using a vanilla bean, split it in half and scrape the seeds out with a knife. Add vanilla bean and seeds (or vanilla/vanilla bean paste), to a saucepan along with the cream and Meyer lemon zest. Slowly warm cream mixture over medium heat, just until foam begins to form around edge. Remove from heat, and let mingle for about 10-15 minutes.
  • In a bowl, whisk together the egg yolks and sugar until it begins to lighten in color and slightly thicken. Strain the cream mixture at this time.
  • While continuing to stir, very gradually add the cream mixture into the egg/sugar mixture until all is combined to create the custard base. Work slowly to avoid cooking the eggs.
  • Pour equal amounts of custard mixture into the ramekins. Transfer baking pan (with filled ramekins) to oven and pour enough hot water into baking pan to come to halfway up the side of the ramekins. Bake until custard is set, but still a little jiggly in the center, anywhere from 35-45 minutes, remove from oven, let cool.
  • Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. When ready to serve, evenly spread the superfine sugar over tops of custards. Using a torch, carefully melt the sugar until golden brown. Let cool until sugar hardens and enjoy!

MEYER LEMON CREME BRULEE



Meyer Lemon Creme Brulee image

This tangy sweet citrus from the Meyer lemon, blended with creamy vanilla custard, is sure to bring a smile to your face and happiness to your taste buds!

Provided by Nikki Lee - Soulfully Made

Categories     Desserts

Time 1h10m

Number Of Ingredients 8

2 cups heavy cream
6 tablespoons granulated sugar (divided)
4 large egg yolks
2 Meyer Lemon (zest)
Juice of half of Meyer Lemon
1/2 teaspoon vanilla extract
Pinch of kosher salt!
1/4 cup granulated sugar

Steps:

  • Preheat oven to 300 degrees and bring a kettle of water to boil.
  • In a small saucepan, heat the cream and half of the sugar over medium heat. You want the edges to start to bubble, you don't want to bring it to a boil. Just about 6 to 7 minutes.
  • Meanwhile, whisk egg yolks, have of sugar, vanilla, Meyer lemon juice, zest, and pinch of salt together until combined.
  • While whisking, slowly spoon in some of the hot cream into the egg mixture. You do this to keep the eggs from becoming cooked.Then gradually pour in the remainder of the cream, while whisking. Strain through a fine mesh strainer if desired.
  • Divide custard into four 5 ounce ramekins, place on a roasting or baking dish. Pour water into pan half way up the sides of the ramekins. Bake 35 to 40 minutes until custards are just set. They slightly jiggle in the middle, but set around the edges.
  • Carefully remove ramekins with tongs or spatula to a cooling rack and let set on counter for 30 minutes. Cover and chill for at least 3 hours or up to 2 days before serving.
  • To serve, sprinkle with about 1 tablespoon of sugar over each custard. Use kitchen torch caramelize the top until it bubbles and browns. This can be done under broiler as well. Serve immediately after this step. You want to enjoy that crunch

Nutrition Facts : ServingSize 1 1 serving, Calories 330 kcal, Carbohydrate 24 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 183 mg, Sodium 88 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 8 g

CREME BRULEE LEMON PIE RECIPE



Creme Brulee Lemon pie Recipe image

This Creme Brulee Lemon Pie Recipe has a buttery graham cracker crust, a tangy and sweet lemon filling with a crackly burnt sugar topping.

Provided by Lauren Brennan

Categories     Dessert

Time 4h45m

Number Of Ingredients 9

1 sleeve graham crackers (ground finely (1 1/3 cups of crumbs))
2 tablespoons granulated sugar
6 tablespoons salted butter (melted)
2 cans sweetened condensed milk
6 egg yolks
5 tablespoons fresh lemon zest
1 1/3 cups fresh lemon juice
granulated sugar
lightly sweetened whipped cream

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, stir graham cracker crumbs, sugar, and melted butter together until well coated and moist. Pour into a glass pie plate and press into an even layer across the bottom and up the sides as high as they can possibly go. Press well. Bake 8 minutes. Set aside to cool.
  • As the pie crust bakes, make the filling: whisk sweetened condensed milk together with the egg yolks, lemon zest, and lemon juice until smooth. Set aside to thicken, about 3 minutes.
  • Pour as much filling as possible into crust without going over the edges. You may have some filling left over. This is normal! But the thickening of the filling should help get nearly all of it. I had 1/4 cup remaining.
  • Carefully transfer to the oven and bake 25 minutes or until center is set and doesn't jiggle.
  • Remove from oven, cool to room temperature and refrigerate.
  • When you are ready to serve, remove pie from fridge and cut into 8 or 10 slices. Sprinkle each slice with a thin layer of granulated sugar. Using a kitchen torch or broiler, melt the sugar over top each slice of pie. Cool 1-2 minutes before topping with whipped cream and serving.

Nutrition Facts : Calories 525 kcal, Carbohydrate 72 g, Protein 11 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 202 mg, Sodium 311 mg, Fiber 1 g, Sugar 61 g, ServingSize 1 serving

RASPBERRY LEMON CREME BRULEE



Raspberry Lemon Creme Brulee image

A rich and decadent dessert, this Raspberry Lemon Creme Brulee is so simple to make. Instructions includes no torch options for an easy creme brulee recipe.

Provided by Sarah Cook - Sustainable Cooks

Categories     Dessert

Time 40m

Number Of Ingredients 8

4 egg yolks
1/8 tsp kosher salt
1 tsp pure vanilla extract
2 tsp lemon zest
1 1/4 cups heavy cream
1/3 cup sugar ({plus more for dusting})
32 raspberries
boiling water ({for baking pan})

Steps:

  • Preheat oven to 325 degrees.
  • In a small saucepan, mix sugar and cream on medium heat until steaming and hot (about 5 minutes).
  • In a separate bowl, mix eggs, lemon zest, vanilla extract, and salt.
  • Once the cream mixture is hot, slowly pour it into the egg mixture, whisking thoroughly as you incorporate the hot liquid.
  • Place 5 ramekins in a deep baking dish. Then add 5-8 fresh raspberries in the bottom of ramekins.
  • Pour the egg and cream mixture into each ramekin over the raspberries.
  • Very carefully pour hot water into the baking dish, and make sure the water goes midway up the side of the ramekins.
  • Bake for 30-40 minutes, or until the custard is set. Place ramekins in the fridge, and cool thoroughly.
  • Just prior to serving, sprinkle a bit of sugar on top. Use the flame of a kitchen torch and caramelize the sugar until lightly browned and bubbly.

Nutrition Facts : ServingSize 1 g, Calories 268 kcal, Carbohydrate 16 g, Protein 1 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 90 mg, Sodium 81 mg, Sugar 14 g

LEMON CRèME BRûLéE



Lemon Crème Brûlée image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 4

Number Of Ingredients 8

6 egg yolks
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla
1 tablespoon grated lemon peel
Boiling water
8 teaspoons sugar
1/2 cup fresh raspberries

Steps:

  • Heat oven to 350°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.
  • In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins.
  • 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.
  • Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
  • 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.
  • 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. (To caramelize sugar in the broiler, see Kitchen Tip). Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.

Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 440 mg, Fat 7, Fiber 1 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g

LEMON-GINGER CREME BRULEE



Lemon-Ginger Creme Brulee image

Everyone raves about the combination of lemon and ginger in this version of the classic custard treat. It never lasts long! -Scott Hunter, Sherman Oaks, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 7

2 cups heavy whipping cream
1/3 cup plus 2 tablespoons sugar, divided
1/2 teaspoon ground ginger
8 egg yolks, beaten
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
2 tablespoons brown sugar

Steps:

  • In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in extracts., Transfer to six 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

Nutrition Facts : Calories 426 calories, Fat 35g fat (20g saturated fat), Cholesterol 382mg cholesterol, Sodium 43mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.

EASY LEMON CRèME BRûLéE (LOW CARB / KETO)



Easy Lemon Crème Brûlée (Low Carb / Keto) image

With this easy keto lemon crème brûlée, you can enjoy a favorite restaurant dessert at home. It turns out rich and creamy with a crispy top!

Provided by Low-Carb Simplified

Time 3h15m

Number Of Ingredients 9

1 1/2 cups heavy whipping cream
1 tablespoon grated lemon zest
4 tablespoons lemon juice
3 large eggs yolks
1/4 cup Swerve Granular
1 teaspoons vanilla extract
1/8 teaspoon salt
2 teaspoons Swerve Brown
12 organic raspberries

Steps:

  • Heat the cream: Preheat the oven to 300 degrees. In a medium saucepan over medium heat, heat the heavy cream and lemon zest, while stirring occasionally, until nearly boiling with a few bubbles around the edge. Let cool for several minutes while preparing the egg yolk mixture.
  • Make the crème brûlée: In a medium bowl, add the egg yolks and 1/4 cup Swerve granular. Whisk together for several minutes until well combined and it lightens in color. Slowly drizzle 1/4 cup of heated cream into the egg yolk mixture while continuously whisking. Continue to slowly add cream, 1/4 cup at at time while continuously whisking, until the cream is completely combined. Strain the custard through a fine-mesh strainer into a medium bowl. Divide the mixture equally into 4 ramekins (6- to 8-ounce ramekins). Place the ramekins in a large baking or roasting pan. Fill the pan with hot water until the water reaches halfway up the ramekins.
  • Bake: Bake until the crème brûlée is barely set and slightly jiggles in the middle when moved, roughly 30 to 35 minutes (or slightly longer). However, start checking for doneness after 25 minutes as ovens vary. Be careful not to overbake! When done, remove pan from oven and ramekins from water bath. Let cool to room temperature before placing in refrigerator to chill for at least 2 hours (or up to a few days).
  • Finish: Spread 1/2 teaspoon Swerve brown sweetener on the top of each crème brûlée. Place top oven rack in the highest position, several inches below heating element, and broil for about two minutes, until the sweetener melts and the top begins to brown. To help harden the top, put the crème brûlée in the refrigerator for several minutes until hardened and crisp.

Nutrition Facts : Calories 363.5 kcal, Carbohydrate 18.7 g, Protein 4 g, Fat 39.5 g, SaturatedFat 22.2 g, Cholesterol 264 mg, Sodium 114.9 mg, Fiber 0.9 g, Sugar 0.8 g, ServingSize 1 serving

LEMON CREME BRULEE



Lemon Creme Brulee image

Provided by Anna Olson

Categories     bake,Citrus,dessert,eggs and dairy,Summer

Yield 8 servings

Number Of Ingredients 17

2 large egg yolks
2 large eggs
⅓ cup sugar
2 Tbsp finely grated lemon zest
½ cup fresh lemon juice
½ cup unsalted butter at room temperature
¼ cup full-fat sour cream
2 Tbsp table cream (18%)
1 ½ cup whole milk
1 ½ cup table cream (18 %)
3 large eggs
3 large egg yolks
⅓ cup sugar
dash salt
1 tsp orange liqueur, optional
½ cup sugar
¼ cup water

Steps:

  • For the lemon curd, whisk egg yolks, eggs, sugar, zest and lemon juice in a bowl over a pot of gently simmering water until thick (thick enough so you should be able to spoon it, not pour it). Remove from heat and scrape into a food processor. Pulse in butter, sour cream and table cream until smooth. Scrape curd into a bowl and cover surface with plastic wrap. Chill for at least 3 hours.
  • For crème, Heat milk and cream in a saucepan. In a bowl, gently whisk eggs, egg yolks, sugar and salt. Ladle about ½ cup of milk mixture into eggs, whisking in. Continue adding milk and whisking until it has all been blended in. (Do not whisk too vigorously). Stir in liqueur, if adding, and strain. Chill completely.
  • Preheat oven to 350 degrees F. and arrange eight 6-ounce tempered glass dishes or ceramic ramekins on a tea towel in a baking dish with a 2-inch lip.
  • Spread a large spoonful of lemon curd at the bottom of each baking dish or ramekin. Carefully pour the chilled custard over the lemon curd, dabbing off any bubbles with the edge of a paper towel. Pour boiling water around baking dishes or ramekins. Cover pan loosely with foil and bake for 35 to 40 minutes, until custards are set but center still jiggle when tapped.
  • Remove from water bath, let cool for 20 minutes, then chill completely, at least 4 hours.
  • For brulée, place sugar and water in a saucepan over high heat and boil, without stirring, until a light amber colour. While cooking, occasionally brush down the sides of the pot with a clean brush dipped in water. Immerse pot in a bowl of cold water to halt cooking, then spoon a thin layer of caramel over each cooled custard, swirling cup to coat evenly.
  • The Crème Brulées can be returned to the fridge and served up to 3 hours later.

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

Categories     Milk/Cream     Food Processor     Egg     Dessert     Bake     Broil     Lemon     Spring     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Crust
1 cup all purpose flour
1/4 cup powdered sugar
Pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 teaspoons (or more) chilled whipping cream
1 egg white, beaten to blend
Filling
3/4 cup plus 2 tablespoons sugar
3/4 cup whipping cream
4 large egg yolks
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon (packed) finely grated lemon peel
Lemon slices (optional)

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
  • Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
  • For filling:
  • Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
  • Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
  • Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.

LEMON AND VANILLA CREME BRULEE



Lemon and Vanilla Creme Brulee image

Top this classic with some fresh mango

Provided by tweety_anja

Time 50m

Yield Makes 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 150C/ 130C fan/ gas mark 2. Arrange six 125ml ramekins in a deep sided baking tin and set aside.
  • Pop the kettle on to boil. Put the cream, milk and vanilla in a small pan over a medium heat until it is just starting to steam. Meanwhile, put the eggs, sugar, cornflour and lemon zest in a jug and mix well.
  • Once the milk is steaming, stir a little into the egg mixture. Then gradually add remaining milk mixture, stirring all the time. Divide the brulee mix between the ramekins and pour enough boiling water into the roasting tin to come to a third of the way up their sides. This will act as a temperate control. If the eggs get too hot, they will curdle rather than cook into a smooth, creamy custard.
  • Carefully transfer to the oven to bake for about 30 minutes or until almost set but still with a little wobble in the centre. Remove from the oven and carefully lift out of the bain-marie to cool completely. Cover with cling film and refrigerate for at least an hour.
  • Once the brulees are cold, sprinkle on the caster sugar and caramelise the sugar with a blowtorch, passing it back and forth across the tops until the brulees go a golden brown.
  • Top with the mango chunks in the centre of the brulees and serve.

LEMON CRèME BRûLéE



Lemon Crème Brûlée image

Categories     Milk/Cream     Citrus     Egg     Dessert     Bake     Lemon     Spring     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 large lemons
3 cups heavy cream
About 10 tablespoons turbinado sugar such as Sugar in the Raw
6 large egg yolks
1/2 teaspoon vanilla
Special Equipment
8 (4-ounces) flameproof ramekins; a small blowtorch

Steps:

  • Put oven rack in middle position and preheat oven to 325῰F.
  • Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
  • Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
  • Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.

LEMON CRèME BRûLéE TART



Lemon Crème Brûlée Tart image

This lemon crème brûlée dessert takes some time to prepare, but is well worth the trouble. Also, I recommend making an angel food cake with the egg whites that are not needed in this recipe.

Provided by bek_127

Time 6h

Yield 16

Number Of Ingredients 17

2 cups all-purpose flour
6 tablespoons confectioners' sugar
2 teaspoons lemon zest
½ teaspoon salt
¾ cup cold unsalted butter, cubed
2 large egg yolks
4 teaspoons lemon juice
2 medium lemons
2 cups heavy cream
2 cups milk
2 teaspoons vanilla bean paste
10 large egg yolks
1 ½ cups white sugar
½ cup lemon juice
1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
½ cup white sugar

Steps:

  • Pulse flour, confectioners' sugar, lemon zest, and salt for crust in a food processor to combine. Add cold butter and pulse until coarse crumbs form. Mix egg yolks and lemon juice together in a small bowl; pour in through the chute and process until dough forms into a ball.
  • Use floured hands to remove crust mixture and press into two 9-inch tart or pie pans, covering the bottoms and up the sides. Chill for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove crusts from the oven and line with foil and pie weights.
  • Bake in the preheated oven for 15 minutes. Remove foil and weights and loosely cover the crust edges with foil. Reduce oven temperature to 375 degrees F (190 degrees C) and bake for 15 more minutes. Cool on a wire rack.
  • While the crusts are cooling, prepare filling: Remove lemon zest in strips with from both lemons with a vegetable peeler. Set lemons aside for another use. Place zest in a medium saucepan with cream, milk, and vanilla paste; bring to a simmer, then turn off heat and cover.
  • Bring 2 inches of water to a boil in a 5-quart pot. Whisk egg yolks, sugar, and lemon juice together in a heat-proof bowl over the water until sugar has dissolved; make sure the bowl is not touching the water. Stir with a heat-resistant spatula until mixture is thick and pale yellow, with a consistency of heavy cream, about 8 minutes.
  • Slowly stir in heavy cream-lemon zest mixture and continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes. An instant-read thermometer should read between 195 and 200 degrees F (91 to 93 degrees C).
  • Dissolve gelatin in water in a small bowl. Stir gelatin mixture into the custard and cook for 3 to 5 more minutes. Strain custard through a fine sieve into a 2-quart measure. Pour into the cooled crusts and refrigerate until set, at least 4 hours.
  • When ready to serve, sprinkle 1/2 of the sugar over each tart to within 1 inch of the outer edges. Brûlée with a torch until sugar bubbles and is caramelized. Refrigerate, uncovered, until topping hardens, about 10 minutes, before serving.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 44.9 g, Cholesterol 219.7 mg, Fat 23.7 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 13.9 g, Sodium 105.4 mg, Sugar 29.5 g

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