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Creme Brulee with Vanilla and Lemon

Creme Brulee with Vanilla and Lemon

Victoria Cherniag Ruiz

Victoria Cherniag Ruiz

This Creme Brulee recipe is a delicious variation of the original. With the touches of lemon and vanilla, the combination is exquisite.

Reviewed by Editorial Team of Kiwilimón

Published: 11-03-2010

Creme Brulee with Vanilla and Lemon

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Ingredients

6
Servings

Medidas

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1 cup thick cream lime zest 2 limes, its juice 1/2 cups sugar 1 tablespoon vanilla essence 2 egg yolks 6 tablespoons sugar, for the finish

8.45 onzas líquidas thick cream 0 lime zest 2 limes, its juice 3.53 onzas sugar 0.51 onzas líquidas vanilla essence 2 egg yolks 2.54 onzas sugar, for the finish

1 cup thick cream 0 lime zest 2 limes, its juice 0.5 cups sugar 1 tablespoon vanilla essence 2 egg yolks 6 tablespoons sugar, for the finish

25 centilitros thick cream 0 lime zest 2 limes, its juice 100 gramos sugar 1.5 centilitros vanilla essence 2 egg yolks 72 gramos sugar, for the finish

Preparation

2h 10 mins

Medium

Preheat the oven to 150 degrees Celsius ( Prepare a baking tray (with high edges), or a pyrex. Place a spread kitchen towel inside, heat boiling water (enough to fill the tray) and set aside. In a small pot over medium heat, reduce the lemon juice to one tablespoon, between 3 and 5 minutes. In another pot, combine the heavy cream with the lemon zest and half a cup of sugar. Cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and let cool (about 15 min.) In a medium bowl, whisk the egg yolks with the vanilla extract using a whisk. Gradually add the cream (which should be warm) and the reduced lemon juice. Strain the mixture through a very fine sieve. Divide the mixture into 6 small souffle molds, ramekins. Place on the baking tray (or a pyrex) and fill with boiling water. Bake for 40 minutes. Once set, remove from the oven and let cool for 1 hour and a half. Once that hour and a half has passed, place in the refrigerator for 3 hours. About 15 minutes before serving, take the molds out of the refrigerator so they are not too cold. Sprinkle each mold with a tablespoon of sugar. Using a torch (or kitchen blowtorch), caramelize the sugar on top. Alternatively, you can turn the oven to high "broil" and place the baking tray on the top rack. Put the molds in the oven for a few minutes until caramelized. Serve immediately.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Creme Brulee with Vanilla and Lemon

Victoria Cherniag Ruiz

Creme Brulee with Vanilla and Lemon

Upload your Photo

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Creme Brulee with Vanilla and Lemon

Victoria Cherniag Ruiz

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