Lemon Crme Brle With Fresh Berries Recipes

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SIMPLE VANILLA CREME BRULEE WITH BERRY COULIS



Simple Vanilla Creme Brulee with Berry Coulis image

Provided by Kardea Brown

Categories     dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 10

2 cups heavy cream
1/2 cup granulated sugar, plus more for topping
Pinch of kosher salt
5 large egg yolks
2 teaspoons vanilla extract
Fresh mint sprigs, for topping
2 cups mixed berries, plus more for topping
1/2 cup granulated sugar
1 teaspoon lemon zest plus 1 tablespoon lemon juice
1 tablespoon fresh mint

Steps:

  • For the creme brulee: Arrange an oven rack in the middle of the oven and preheat to 325 degrees F. Place four 6-ounce ramekins in a 9-by-13-inch baking dish. Bring a kettle or saucepan with water to a boil.
  • Bring the heavy cream to a light simmer over medium heat in a small saucepan. Whisk the sugar, salt and egg yolks in a large bowl or measuring cup. Slowly pour the hot cream into the yolk mixture, whisking constantly until it thickens. Stir in the vanilla extract.
  • Pour or ladle the custard evenly into the ramekins. Carefully pour enough boiling water into the baking dish to come two-thirds of the way up the ramekins, making sure to keep the water out of the ramekins. Bake until the custard is set and firm when shaken, 35 to 40 minutes. Remove the custards and let cool to room temperature on a rack, then chill in the refrigerator at least 1 hour and up to overnight.
  • For the berry coulis: Add the berries, sugar, lemon zest and juice and mint to a food processor and puree until smooth. Refrigerate until ready to use. Store in an airtight container for up to 2 weeks.
  • When ready to serve, sprinkle about 1 teaspoon of sugar over a custard. Using a kitchen torch, caramelize the sugar by keeping the flame close to the sugar but moving it constantly to get an even color. Repeat with the remaining custards. Alternatively, sprinkle sugar over all the custards and place on a baking sheet under the broiler for 4 to 5 minutes, depending on your broiler.
  • Serve immediately with the berry coulis, a few fresh berries and a sprig of mint on top!

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA



Yogurt Creme Brulee with Fresh Fruit and Granola image

"Yogurt makes this dessert rich, tangy and guilt-free," says Bobby.

Provided by Bobby Flay

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 8

16 ounces plain 2% Greek yogurt
1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
1 teaspoon pure vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
1 pint fresh blueberries, raspberries or strawberries (or a combination)
Granulated sugar
2 teaspoons fresh lemon juice
1/2 cup granola
8 teaspoons turbinado sugar

Steps:

  • Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Put the berries in a small saucepan, add 1/4 cup water and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
  • Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
  • Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.
  • You'll need a small blowtorch to caramelize the sugar. (A broiler will melt the yogurt.)

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 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 CRèME BRûLéE WITH FRESH BERRIES



Lemon Crème Brûlée with Fresh Berries image

Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème brûlée."

Provided by Alexis Watson

Categories     Berry     Citrus     Dairy     Dessert     Bake     Broil     Freeze/Chill     Quick & Easy     Lemon     Anniversary     Chill     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Steps:

  • Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
  • Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
  • Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

MASCARPONE BRULEE WITH FRESH BERRIES



Mascarpone Brulee with Fresh Berries image

Since the weather is warming up two things come to mind: what am I going to make with all those sweet berries and how can I avoid turning on my oven? This dessert is so fast and easy and looks cooked because we brulee sugar on top of the mascarpone. I'm not a big dessert person but this is my idea of the perfect finish to that early summer dinner.

Provided by Chef John

Categories     Desserts

Time 2h15m

Yield 4

Number Of Ingredients 10

1 pint whole strawberries, stems removed
½ pint fresh blackberries
⅓ cup white sugar
½ orange, juiced
1 (8 ounce) container mascarpone cheese
1 teaspoon lemon zest
½ teaspoon white sugar
3 drops vanilla extract, or to taste
2 shortcakes, halved horizontally
4 teaspoons white sugar, or as needed

Steps:

  • Mix strawberries, blackberries, 1/3 cup sugar, and orange juice together in a bowl. Cover the bowl with plastic wrap and refrigerate, 2 hours to overnight.
  • Stir mascarpone cheese, lemon zest, 1/2 teaspoon sugar, and vanilla extract together in a bowl.
  • Spread mascarpone mixture over the top of each shortcake half; sprinkle about 1 teaspoon sugar over the top to cover. Caramelize the sugar using a kitchen torch, 20 to 30 seconds per shortcake. Place each shortcake in a shallow bowl and surround with berries and accumulated juices.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 48.7 g, Cholesterol 71 mg, Fat 31.1 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 15.2 g, Sodium 195.9 mg, Sugar 28.3 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

YOGURT CREME BRULEE WITH FRESH FRUIT AND GRANOLA



Yogurt Creme Brulee with Fresh Fruit and Granola image

This dish combines the best of the decadent luxurious dessert with the classic healthful breakfast for a brunch treat that is light but also special-thanks to a golden brown crust of caramelized sugar. If you have a kitchen blowtorch, you've got to give this one a try.

Provided by Bobby Flay

Categories     dessert

Yield 4 servings

Number Of Ingredients 7

16 ounces plain 2% Greek yogurt
1 teaspoon pure vanilla extract or 12 vanilla bean, split lengthwise, seeds scraped
1 pint fresh blueberries, raspberries, blackberries, or strawberries (or a combination)
Granulated sugar
2 teaspoons fresh lemon juice
1/2 cup granola
8 teaspoons turbinado sugar

Steps:

  • Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
  • Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
  • Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.

VANILLA BEAN CREME BRULEE WITH RASPBERRIES



Vanilla Bean Creme Brulee with Raspberries image

Provided by Anne Thornton, Host of Dessert First

Time 4h5m

Yield 4 servings

Number Of Ingredients 9

2 1/3 cups heavy cream
2/3 cup sugar, plus more if needed
1 vanilla bean
6 eggs
4 to 8 teaspoons sugar, divided
1 cup fresh raspberries
1 tablespoon sugar
1 teaspoon lemon zest
Special equipment: 4 (6-ounce) ramekins, a baker's torch

Steps:

  • For the custard: Preheat the oven to 325 degrees F. Place 4 (6-ounce) ramekins in a 13 by 9 by 2-inch baking pan. Fill a tea kettle or small saucepan with a spout with water and heat.
  • Add the heavy cream and sugar to a medium saucepan and whisk to combine. Using a sharp paring knife, split the vanilla bean lengthwise and scrape the seeds from the vanilla bean using the back of the knife to prevent the pod from breaking. Add the seeds and bean to the saucepan. (If any of the vanilla seeds get stuck to your fingers, grab some of your extra sugar and rub the sugar between your fingers over the saucepan to remove every last bit of vanilla seeds and let fall into the cream.) Whisk over medium heat until the sugar dissolves, the vanilla seeds break up and the mixture comes to a simmer. Cover the pan, reduce the heat to low and simmer for 10 minutes. Strain into a large measuring cup or bowl with a spout and either discard the vanilla bean or reserve, dry out and add to your sugar bowl!
  • Place a medium bowl over some wet paper towels, or form a dish towel into a circle or wreath shape and nestle the bowl in the center. This will help act as your third hand or as a base to hold the bowl in place when you start tempering in your hot liquid. Separate the eggs, add the yolks to the bowl and whisk to combine. (Reserve the egg whites for another use, or make meringues and store in an air-tight container for a sweet treat anytime!) Gradually whisk in the hot cream mixture, making sure to scrape any remaining vanilla beans into the mixture as well. Return the custard to the measuring cup. Pour the custard into the ramekins, or use either a 4 or 6-ounce ladle to help evenly distribute. Pour enough hot water from your tea kettle into the pan to come halfway up the sides of the ramekins. Carefully transfer the baking dish into the oven. Alternatively, to make sure none of the water from the pan ends up in the filled ramekins, you can place the pan with the ramekins in the oven, and then add the water to come halfway up the sides.
  • Bake the custards until the center is set but still jiggles a bit when you gently shake the pan, 30 to 35 minutes. Carefully remove the ramekins from the water bath and set aside to cool to room temperature. Once at room temperature, place into the refrigerator to cool completely.
  • For the brulee: Sprinkle 1 to 2 teaspoons sugar evenly over the tops of each custard, picking up the ramekin if needed. Position the flame of a baker's torch 1 to 2 inches above the surface of the custard and move the torch around in an even circle to melt and brown the sugar, moving from ramekin to ramekin. Do not allow the sugar to burn. You can even pick up and tilt the ramekin to help even out the caramelized sugar. If you don't have a baker's torch, place all the ramekins on a baking sheet and pop under the broiler. Watch the whole time, and rotate the baking sheet as needed until the sugar melts and browns evenly.
  • For the berries: Combine the raspberries, sugar and lemon zest in a bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. When ready to serve, spoon the berry mixture atop the custards.
  • Cook's Note: Creme brulee is super easy and you can infuse the cream with almost any flavor. If you like coffee, add a pinch or 2 of instant coffee granules to the cream. For a lavender-scented brulee, just steep a dash of lavender in the cream, then strain as usual.
  • Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

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Top Asked Questions

How do you make berries taste better with lemon Creme?
Place berries in a large bowl and gently toss to combine. Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme. Pinterest Top Picks: Our 100 Most P...
Can you make lemon Creme Brulee ahead of time?
Lemon Creme Brulee. This lemon creme brulee is the ultimate dessert for lemon lovers. The creme brulee is full of lemon flavor, and it's very easy to prepare and bake. You can make creme brulee up to 2 days in advance. Keep it covered in the refrigerator and don't torch it until just before serving.
How do you garnish Creme Brulee?
Although creme brulee needs no embellishment, you might garnish each custard with a small dollop of whipped cream and the optional candied lemon peel along with a sprig of mint. 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.
How do you make a strawberry and lemon Creme dessert?
Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine. Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

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