Silken Lemon Creme Brulee Recipes

LEMON CREME BRULEE

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.

LEMON CREME BRULEE

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!

LEMON CREME BRULEE

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.

SILKEN CREME BRULEE (WITH 12 VARIATIONS)

Steps:

• Whisk together first 4 ingredients until sugar dissolves and mixture is smooth. Pour the mixture evenly into 5 (5"x1") round ramekins or custard cups. Place cups in a large roasting pan or a 15x10" jellyroll pan. Add hot water to pan to a depth of 1/2 inch. (Tip: All baking times are for 5"x1" round baking dishes. Adjust baking time more or less according to your cup size. See test for doneness in next paragraph.) As a general rule, 4 oz. cups yield 10 servings, 6 oz. cups yield 7 servings and 8 oz. cups yield 5 servings.).
• Bake at 300 degrees for 40 - 50 minutes or until almost set. Cool custards in water in pan on a wire rack. Carefully remove from pan; cover and chill 8 hours. (Tip: Baking times may need to be adjusted according to size of the baking cups. The creme brulee is done when the center is slightly liquid and a knife will NOT come out clean.).
• Sprinkle about 1/2 tablespoons brown sugar over each custard then place custards in a jellyroll pan.
• Broil 5 1/2 inches from heat (if using an electric oven, leave door partially open) until sugar melts. (Tip: When you broil the brown sugar, get the creme brulee as close to the heating element as possible. You may need to place an inverted roasting pan on the top shelf of the oven; then place the brulee on a baking sheet on top to elevate. A chef's secret is to nestle the custards in a pan filled with ice; then broil. The ice keeps the custards cold while the sugar melts.) Let stand 5 minutes to allow sugar to harden. Garnish, if desired.
• ALMOND CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons almond liqueur and 1/4 cup chopped toasted almonds to custard mixture. Proceed as directed in basic recipe; bake 1 hour.
• CHOCOLATE CREME BRULEE:.
• Cook 4 ounces semisweet chocolate squares and 1/2 cup whipping cream from the basic recipe in a small heavy saucepan over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe; bake 55 minutes.
• BERRY CREME BRULEE:.
• Place 8 - 10 fresh blackberries or raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe; bake 45 minutes.
• COFFEE CREME BRULEE:.
• Cook 1 1/2 teaspoons instant coffee granules and 1/4 cup whipping cream from the basic recipe over medium heat, stirring constantly, about 2 minutes or until coffee dissolves. Add remaining 1 3/4 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in the basic recipe; bake 45 - 50 minutes.
• DOUBLE RASPBERRY CREME BRULEE:.
• Reduce vanilla to 1 teaspooon; add 1 additional egg yolk and 1 1/2 tablespoon raspberry liqueur to custard mixture. Place 8 - 10 fresh raspberries in each baking dish; pour custard mixture over berries. Proceed as directed in basic recipe; bake 55 minutes.
• GINGER CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 2 tablespoons grated fresh ginger to custard mixture. Proceed as directed in the basic recipe; bake 1 hour and 5 minutes.
• ORANGE CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 1 additional egg yolk, 2 tablespoons grated orange rind and 2 tablespoons almond liqueur to custard mixture. Proceed as directed in basic recipe; bake 1 hour.
• PEPPERMINT CREME BRULEE:.
• Reduce vanilla to 1 teaspoon; add 1 additional egg yolk and 3 tablespoons peppermint schnapps. Proceed as directed in basic recipe; bake 50 minutes. Substitute 5 hard peppermint candies, crushed (in place of brown sugar); broil as directed.
• WHITE CHOCOLATE MACADAMIA CREME BRULEE:.
• Cook 4 ounces white chocolate and 1/2 cup whipping cream froom basic recipe in a heavy saucepan over low heat, stirring constantly, until chocolate melts. Add remaining 1 1/2 cups whipping cream; reduce vanilla to 1 teaspoon. Proceed as directed in basic recipe. Place 1 tablespoon chopped macadamias, toasted, in each dish then pour custard over nuts. Bake 1 hour and 10 minutes.
• ONION CREME BRULEE:.
• Melt 2 tablespoons butter in skillet over low heat; add 1 cup coarsely chopped onion and cook, stirring occasionally, 45 minutes or until caramelized. Reduce sugar in basic recipe to 1 tablespoon, omit vanilla and add 1 teaspoon salt and caramelized onion to the custard mixture. Process onion mixture in a blender until smooth. Proceed as directed in basic recipe; bake 50 minutes.
• ROASTED GARLID CREME BRULEE:.
• Cut off the flat end of 2 garlic bulbs and spread apart whole cloves, leaving tight outer covering intact. Trim pointed end so bulb will sit flat. Place garlic bulbs, trimmed ends down, on a sheet of aluminum foil. Drizzle with 2 teaspoons olive oil; wrap in aluminum foil. Bake 350 dgrees for 1 hour; cool. Squeeze out pulp from each garlic clove. Reduce sugar in basic recipe to 1 tablespoon; omit vanilla and add 1 teaspoon salt and garlic pulp to custard mixture. Process mixture in a blender until smooth. Proceed as directed in basic reicpe; bake 40 minutes.
• BLUE CHEESE AND BLACK PEPPER CREME BRULEE:.
• Reduce sugar in basic recipe to 1 tablespoon and omit vanilla; add 1 teaspoon salt, 1/4 cup blue cheese and 1 teaspoon freshly ground black pepper to custard mixture. Process mixture in a blender until smooth. Proceed as directed in basic recipe; bake 45 minutes.

SILKEN LEMON CREME BRULEE

Steps:

• Combine the tofu, cream cheese, sugar and lemon zest in the bowl of a food processor. Process until creamy and perfectly smooth, then add the lemon juice and pulse to combine, scraping the bowl down several times.
• Divide the mixture among six wide, shallow heat-proof dishes or bowls. Smooth the tops as flat as possible and chill for at least two hours.
• To caramelize, use a brulee torch or preheat broiler until blazing hot. Sprinkle a thin layer of sugar evenly over the surface of the custard. Set the dishes on an upside-down baking dish so the surface are no more than one inch away from the heat. Watch carefully as the sugar melts and then caramelizes; it goes fast once it starts. If you're using a torch, move the torch back and forth until the sugar melts and browns. Let stand a moment, then serve.
• Cook time does not include chill time.

LEMON DROP CREME BRULEE MARTINIS

Steps:

• For the lemon curd: Beat the eggs and sugar in a small stainless steel or copper pot (do not use aluminum as it will leave deposits in your curd!). Add the lemon juice, zest, and butter. Bring to a high simmer and cook until mixture thickens. Strain immediately through a sieve or cheesecloth. Spoon 1-ounce of curd into each of the 10 martini glasses. This is best done while the curd is warm but can also be done once it's cooled if necessary. Chill the glasses with the curd until the curd is cold and set.
• For the custard: Split the vanilla bean with a paring knife and scrape the seeds into the sugar. Use your fingers to work the beans into the sugar ¿ making an even mixture. Mix this mixture with the egg yolks and the eggs. Don't whip it but be sure to completely mix it so the color is consistent throughout. Bring the cream to a boil, remove from the heat and slowly pour it into the egg mixture, stirring constantly. Add the vanilla extract.
• To bake the creme brulee: Pour 3 ounces of the warm custard mixture into each of the glasses (over the lemon curd). Find a deep pan (preferably at least 6 inches deep. Restaurant supply stores commonly sell these as "hotel" or "insert" pans) and place the filled martini glasses in them. Set the pan on the bottom shelf of a 325 degrees F oven. Using a water pitcher, pour enough water into the pan to at least cover the stems of the glasses - ideally you can pour enough to come up about 1/3 of the way on the part of the glass the holds the custard. Baking times will vary depending on the amount of water in the pan and the type of pan used, but will be somewhere around 45 minutes to 1 hour. The custard is done when you tap the side of the glass and it looks thick and moves as one (as opposed to the center of the custard giggling more than the outside). Carefully remove the pan from the oven and let cool at room temperature for about 1 hour. Transfer creme brulees into the refrigerator to cool and set completely.
• To finish the creme brulee: Sprinkle about a tablespoon of sugar over each of the custards. Use your finger to spread it evenly over the top. Light a blowtorch and turn it to the high setting. Melt and caramelize the sugar quickly. Note that a flame that is too low or prolonged heat towards the edge of the martini glass may break the glass. Use caution and practice on one away from the others so that if it does break you don't get glass in the other custards. Creme brulees can be caramelized ("burnt") up to 4 hours before service and held in the refrigerator.

LEMON AND VANILLA CREME BRULEE

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

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.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

LEMON CRèME BRûLéE TART

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.

CITRUS CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring orange juice, lemon juice, and lime juice to a boil in a saucepan; cook until reduced to about 2 tablespoons liquid, 8 to 10 minutes.
• Heat cream and 1/3 cup sugar together in a separate saucepan over medium heat, stirring until sugar completely dissolves, 1 to 2 minutes; remove from heat.
• Whisk egg yolks together in a bowl until frothy. Whisk reduced juice mixture into egg yolks until fully combined. Pour cream mixture in gradually, whisking constantly, until thin custard forms.
• Strain custard mixture through a fine sieve; divide into six 5-ounce ramekins. Place ramekins in a baking dish; pour in enough boiling water to come half way up the sides of ramekins.
• Bake in preheated oven until just set, about 1 hour. Remove from oven, cool slightly, and cover ramekins with plastic wrap; refrigerate at least 4 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown sugar under a broiler until golden and caramelized, 30 seconds to 1 minute.

CLASSIC CRèME BRûLéE

Steps:

• Put a rack in the middle of oven and preheat oven to 325°F.
• Pour cream into a 2-quart heavy saucepan. Using tip of a knife, scrape seeds from vanilla bean, if using, into cream and add pod (if using vanilla extract, do not add it yet). Heat cream over moderate heat until hot but not boiling; remove from heat and discard pod.
• Whisk together yolks, granulated sugar, and salt in a medium bowl until well combined. Add hot cream in a slow stream, whisking constantly until combined. Pour custard through a fine-mesh sieve into a bowl and whisk in vanilla extract, if using. Ladle custard into ramekins.
• Arrange ramekins in a roasting pan and add enough boiling water to pan to reach halfway up sides of ramekins. Bake until custards are just set, 25 to 30 minutes. With tongs, transfer custards to a rack to cool, then refrigerate, uncovered, for at least 4 hours.
• Just before serving, sprinkle turbinado sugar evenly over custards. Move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until sugar is hardened, 3 to 5 minutes.
• Variation:
• Coffee Crème Brûlée: Stir 1 1/2 tablespoons instant espresso powder into the hot cream and proceed as directed.

LEMON BASIL CREME BRULEE

Steps:

• Preheat the oven to 350 degrees.
• Heat the cream in a pot with the basil. Stir regularly, especially as it gets warmer, to avoid forming a skin on top. When it is simmering, but before it begins to boil, remove from heat and add the vanilla extract.
• In a small bowl, with a fork, cream the egg yolks and sugar until smooth. Try not to incorporate much air into the mixture.
• Place the 1 tbsp lemon curd in the bottom of each of four ramekins and spread evenly.
• SLOWLY drizzle cream into eggs, continuing to beat with the fork. If you pour too quickly, the hot cream will cook the egg. Again, try not to incorporate any air as you mix.
• Split the raw custard evenly between the ramekins. Place into a baking pan. Pour water into the pan (making sure not to splash any water into the ramekins) until the water goes halfway up each ramekin.
• Carefully transfer to the oven and bake about 30 minutes. Actual time will depend on the shape of the ramekin. Custard is done when it is set but still a little jiggly.
• Remove from oven and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge. Chill at least a couple hours. You can keep this in the fridge several days if you like.
• Just before serving, sprinkle with a couple teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar. If you don't have a kitchen torch you can use the broiler in your oven, but be careful, the sugar burns easily!

LEMON CREME BRULEE

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.

LEMON-GINGER CREME BRULEE

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.