No Bake Lemon Brulee Recipes

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EASY NO-BAKE CRèME BRûLéE



Easy No-Bake Crème Brûlée image

This elegant and impressive no-bake crème brûlée is easy enough to make at home.

Provided by Annalise

Categories     Dessert

Number Of Ingredients 7

1 cup heavy whipping cream ((250 ml))
1/2 cup whole milk ((125 ml))
1/2 cup granulated sugar ((100 grams))
1 vanilla bean (, split lengthwise)
4 large egg yolks
2 tablespoons cornstarch
Granulated sugar (, for brûléeing)

Steps:

  • In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
  • Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
  • Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
  • Remove from heat and pass custard through a mesh strainer to remove any lumps. Spoon into individual ramekins. Place in the fridge, uncovered, to set up for at least 2 hours.
  • When ready to serve, sprinkle ramekins generously with granulated sugar. Working with one at a time, pass a kitchen torch over the surface until sugar melts and caramelizes. Serve immediately.

Nutrition Facts : Calories 794 kcal, Carbohydrate 65 g, Protein 10 g, Fat 56 g, SaturatedFat 32 g, Cholesterol 560 mg, Sodium 90 mg, Sugar 53 g, ServingSize 1 serving

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 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

NO-BAKE LEMON PIE



No-Bake Lemon Pie image

Easy lemon pie that's oh-so simple. Serve with a dollop of whipped cream on top, or with a small spoonful of cherry pie filling.

Provided by Sheila Motley Stokley

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
½ cup lemon juice
1 teaspoon vanilla extract
1 (8 inch) prepared graham cracker crust

Steps:

  • Place cream cheese in a microwave-safe bowl; microwave at 50% power for 45 seconds.
  • Blend sweetened condensed milk, lemon juice, and vanilla extract together in a bowl until smooth. Add softened cream cheese and blend until smooth.
  • Pour filling into graham cracker crust. Refrigerate until filling sets, about 1 hour.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 42.7 g, Cholesterol 47.5 mg, Fat 19.3 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 266.9 mg, Sugar 35.3 g

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.

NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

Steps:

  • For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
  • Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
  • Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
  • Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
  • In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

LEMON TART BRûLéE



Lemon Tart Brûlée image

Yield Makes 8 Servings

Number Of Ingredients 12

1 1/3 cups all purpose flour
2 tablespoons sugar
2 teaspoons grated lemon peel
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons (about) cold water
3 large eggs
1/2 cup plus 1 tablespoon sugar
1/3 cup whipping cream
1/3 cup fresh lemon juice
1 tablespoon grated lemon peel
Pinch of salt

Steps:

  • Blend flour, sugar, grated lemon peel and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in enough water to form dough. Turn dough out onto work surface. Gather dough into ball and flatten into disk. Wrap in plastic; refrigerate 1 hour.
  • Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang under, pressing to form double-thick sides. Freeze crust 15 minutes.
  • Bake crust until pale golden brown, about 20 minutes. Cool.
  • Whisk eggs, 1/2 cup sugar, cream, lemon juice, peel and salt in bowl to blend. Pour filling into crust (filling will not fill crust). Bake until set, about 25 minutes. Cool completely.
  • Preheat broiler. Sprinkle remaining 1 tablespoon sugar over tart. Cover sides of crust with foil to protect from heat. Broil l tart until sugar caramelizes in spots, watching closely, about 3 minutes. Serve tart warm or at room temperature.

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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From foodnetwork.ca


LEMON CRèME BRûLéE - DINNERS, DISHES, AND DESSERTS
2020-08-14 Arrange the ramekins in the pan. In a large saucepan bring heavy cream, sugar, salt, lemon zest to a simmer over medium heat. While the cream is heating beat the egg yolks until they are an even pale color. Once the cream is hot, slowly add 1 cup to the egg yolks, whisking constantly so the eggs don’t scramble.
From dinnersdishesanddesserts.com


EASY KETO LEMON CRèME BRûLéE - LOW CARB SIMPLIFIED
2021-03-30 Instructions. 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.
From lowcarbsimplified.com


CRèME BRûLéE RECIPES | BBC GOOD FOOD
Ultimate crème brûlée. 121 ratings. With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet.
From bbcgoodfood.com


LEMON CRèME BRûLéE RECIPE - A SOUTHERN SOUL
Arrange 8 custard cups/dishes in a 13 x 9″ metal pan. Combine cream and lemon peel in a small saucepan and bring to simmer. Whisk sugar and yolks in a separate bowl until thick, about 2 minutes. Gradually whisk in hot cream – a little at a time so that you don’t scramble the eggs – then add vanilla and salt.
From asouthernsoul.com


NO-BAKE CRéME BRûLéE CHEESECAKE - A SIDE OF SWEET
2018-12-26 Place in fridge to set for at least 30 minutes. In the bowl of a stand mixer, beat the cream cheese and lemon juice together on medium until no lumps remain. Add heavy cream and beat until thick, starting on low and increasing speed to medium, about 2-3 minutes. Scrape bowl, add sugar and beat on medium high until stiff.
From asideofsweet.com


EASY EGGLESS CRèME BRûLéE - MOMMY'S HOME COOKING
2020-05-11 Whisk sugar, cornstarch, and black salt in a medium saucepan. Add evaporated milk, heavy cream, and espresso powder (if using); mix to combine. Turn heat on to medium-low heat. Start stirring constantly, as soon as it begins to simmer, keep stirring, and let the mixture thicken a little, about 2 minutes.
From mommyshomecooking.com


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