Classic Crème Brûlée with a touch of lemon! With the same silky smooth custard and crunchy sugar topping you expect, but with a wonderful flavour addition.
The base recipe will make 2 servings (possibly 3 depending on the ramekin size). Use the 2X or 3X buttons to double or triple the recipe to serve more.
Preheat oven to 300ºF (150ºC) on the regular bake/non-convection setting. Start water boiling for adding in Step 5.
To make the custard, add the cream and lemon zest to a medium saucepan. Bring the cream just to a simmer, slowly, over medium-low heat, then remove from the heat and let stand for 5 minutes. Tip! I like to transfer the cream mixture to a measuring cup with a spout, as it is easier to add to the egg yolks if you can pour slowly.
Meanwhile, place the yolks, sugar and lemon juice into a bowl and whisk to blend.
After the cream has rested for 5 minutes, very slowly and gradually add the cream to the egg yolk mixture, adding just a drop at a time to start and whisking continuously. Gradually increase the cream addition to a slow, steady stream, whisking as you go until all the cream has been added. Ideally, the mixture will be perfectly smooth, but if not, pour it through a fine-mesh strainer to remove any solids.
Place ramekins in a roasting pan. Divide the custard between the ramekins, filling each ramekin at least 1 inch or up to 2 inches deep with custard. Pour boiling water into the pan, being careful not to splash the custard, adding enough boiling water to come halfway up the sides of the ramekins. Tip! If you have lots of bubbles on the top of the custard and you have a kitchen torch, quickly run the torch over the top of the custard to eliminate all the bubbles!
Tip! The baking time will vary based on the size of the ramekins used and the depth of the custard. Watch the progress of cooking closely after about 20 minutes of baking. The best way to test is to gently jiggle the baking pan and observe the movement of the custard. If it sloshes like liquid, it is not set. If it is wobbly but moves as one set piece, it is ready.
Carefully transfer to the oven and bake for about 25 to 35 minutes or until the custard is set but is still jiggly. Remove from the oven, then use oven mitts to transfer the ramekins to a cooling rack to cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
When ready to serve (or up to 2 hours before serving) sprinkle a layer of sugar evenly over the top of each ramekin and caramelize with a blow torch. Add a second even layer of sugar and torch again.
If you don't have a kitchen torch, preheat the oven to 475F. Place the ramekins with the custard on a baking sheet. Sprinkle with sugar and place into the preheated oven. Watch constantly and remove just when the sugar topping is golden brown.
Notes
The custard for Crème Brûlée needs to be made ahead so that it can chill before serving. You can make the custard for the Crème Brûlèe ahead and refrigerate for at least 2 hours or for up to 24 hours. It is important to allow the custard to cool completely at room temperature before refrigerating, which can take an hour or so. Once cooled cover with plastic wrap before refrigerating.I highly recommend torching the topping within about 1 hour of serving, as the sugar topping begins to melt after a few hours in the refrigerator. I have been happy with torching a couple of hours ahead, refrigerating and serving.Be sure to read the notes above this recipe card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.