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Lemon Crème Brûlée

Source of Recipe

From "Kevin Belton's Big Flavors of New Orleans"


Recipe Introduction

"I've been known to squeeze lemon on everything I eat. Lemon along with salt is a natural flavor enhancer. It's no wonder that my favorite dessert would be something made with lemon. In New Orleans, for years there has been something of an unofficial competition for the best crème brûlée in the city. It's on almost every menu and each chef does it a little differently. The crème brûlée is totally French, I might add. I just have to say that Chef Frank Brigtsen at his Uptown namesake restaurant makes the best crème brûlée in New Orleans, in my opinion. I hope my version comes close to paying homage to his brilliant dessert."

List of Ingredients

â—¦ 1 quart heavy cream
â—¦ 1 cup sugar, divided
â—¦ 5 tablespoons lemon zest
â—¦ 8 large egg yolks
â—¦ 1 vanilla bean, split and scraped
â—¦ 8 teaspoons sugar, divided
â—¦ â…› cup powdered sugar
â—¦ Fresh mint leaves
â—¦ 1 cup fresh berries of choice


Recipe

In a medium saucepan, bring to a boil the cream, ½ cup sugar, and lemon zest. Whisk to dissolve the sugar. Reduce heat and simmer for two minutes. Remove from heat and set aside.

Whisk the egg yolks, ½ cup sugar, and vanilla in a mixing bowl. Slowly whisk in 1 cup of the hot cream. Once incorporated, add this to the remaining hot cream and whisk about 1 minute. Remove from heat and strain. Cool completely.

Preheat oven to 375 degrees.

Fill eight small ramekins with the cream. Bake in a hot water bath until golden and set, about 50 minutes. Remove from oven and cool. Refrigerate overnight.

Sprinkle tops of each ramekin with about 1 teaspoon sugar. Place under broiler until sugar caramelizes, about 3 minutes. Dust with powdered sugar and garnish with fresh mint and berries.


Serves 8