LEMON CREME BRULEE
Make and share this Lemon Creme Brulee recipe from Food.com.
Provided by Sauce Lover
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277.4, Fat 22.7, SaturatedFat 13.3, Cholesterol 212.3, Sodium 52.5, Carbohydrate 19, Fiber 1.7, Sugar 13.3, Protein 3.3
LEMON CREME BRULEE
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
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.
CLASSIC CREME BRULEE
My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups 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., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.
Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON CRèME BRûLéE
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
Steps:
- Put oven rack in middle position and preheat oven to 325F.
- 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.
LEMON CREME BRULEE
To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.
Provided by kleigh83
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.4, Fat 32.7, SaturatedFat 19.5, Cholesterol 266, Sodium 36.5, Carbohydrate 25, Fiber 0.1, Sugar 21.5, Protein 3.7
CITRUS CREME BRULéE NAPOLEON
This is a great and dramatic dessert. The creme brulée here can be cooked traditionally and 'bruléed in a ramekin, but the ability to assemble these napoleons and have the differing textures between the puff pastry, roasted fruits, and the creamy creme brulée is what makes this dish a surefire seller! Note--each of the pieces can be kept individually for several days (up to a week) but once assembled this item need to be served fairly quickly. Any fruit can be used, use what's fresh and in season and enjoy!
Provided by Desree42
Categories Dessert
Time 1h30m
Yield 5 napoleons
Number Of Ingredients 10
Steps:
- Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
- Combine the 1 egg and 1 egg yolk to create a egg wash.
- Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
- Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
- Remove the zest from the orange; split and scrape the vanilla bean.
- In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
- In a bowl combine the sugar and 5 egg yolks together.
- Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
- Cook the creme until nape` (it coats the back of a wooden spoon).
- Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
- Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
- To assemble: Place the bottom half of a puff 'sandwich' on a plate.
- Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
- On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
- Place the top of the puff pastry on and dust with powdered sugar.
Nutrition Facts : Calories 982.3, Fat 60.1, SaturatedFat 28.8, Cholesterol 399.3, Sodium 181.7, Carbohydrate 104.4, Fiber 2.8, Sugar 76.8, Protein 10.8
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