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Recipe of Creme Brulee with Vanilla and Lemon

Creme Brulee with Vanilla and Lemon

2h 10 mins
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This recipe for Creme Brulee is a delicious variation to the original. Between the touches of lemon and vanilla, the combination is exquisite.


6 portions
  • 1 cup thick cream
  • lemon zest
  • 2 limes, its juice
  • 1/2 cups sugar
  • 1 tablespoon liquid vanilla
  • 2 egg yolks
  • 6 tablespoons sugar, for the end


Preheat the oven to 150 centigrade (
Prepare a baking sheet (with high edges), or a pyrex. Put in an extended dish cloth, heat boiling water (enough to fill the tray) and reserve.
In a small pot over medium heat, put the lemon juice until it is reduced to one tablespoon, between 3 and 5 minutes.
In another pot, put the thick cream together with the lemon zest and half a cup of sugar. Cook over medium heat for 3 minutes moving from time to time. Remove from heat and let cool (about 15 min.)
In a medium bowl, whisk the egg yolks with the vanilla essence with a balloon whisk. Little by little, add the cream (which is already warm) and the lemon juice reduced.
Pass the mixture through a very thin sieve.
Divide the mixture into 6 souffle cups, ramekins. Put on the baking sheet (or a pyrex) and fill with boiling water.
Bake for 40 minutes. Once they are set, remove from the oven and let cool 1 hour and a half.
Once that hour and a half have passed, go to the refrigerator for 3 hours.
About 15 minutes before serving, remove the molds from the refrigerator so they are not so cold.
Sprinkle each mold with a tablespoon of sugar.
With a torch of fire (or torch), caramelize the sugar from above. Alternatively, you can turn the oven on high "broil" and put the oven tray up. Put the molds in the oven for a few minutes until caramelized
Serve immediately.

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