Simple and delicious Crème Brûlée
Fancy a nice simple dessert? How about a super tasty dessert called lemon crème brûlée! It is a great mix of creamy and fresh lemon flavor and a crispy caramel layer.
Making it is actually quite simple. You just need whipped cream, egg yolks, a vanilla pod, sugar, lemon zest and juice. First let the whipped cream with the lemon zest, juice and vanilla steep for 10 minutes, then mix the egg yolks with the granulated sugar and add the warm whipped cream. (without vanilla pods) The result? A smooth mixture with a delicious lemon flavor. Pour this into the crème brûlée containers. Place the containers in a deep shaving dish and fill it with hot water. Bake them in the oven in a bain marie for about 45 minutes, until they have a nice custard consistency. Cool them in the refrigerator for at least 3 hours. Here they will stiffen even further
Now comes the fun part: sprinkle some sugar on top and use a blowtorch. Then you get that crispy layer of sugar that you can break through with your spoon.
So if you're looking for a dessert that's tasty and easy to make, try lemon crème brûlée. You will have no regrets!
Crème Brûlée of lemon and vanilla
Equipment
- Gas burnerto make the caramel layer
- Panto let the whipped cream soak in
- Hot air oven
- Microplane or graterto grate the lemon peel
- Sieveto sift the cream with vanilla
- Deep shaving dish (baking trayto cook the crème brûlée in a bain marie
- Bowls for the crème brûlée
- Guard
- Bowlto mix the eggs and sugar
Ingredients
- 500 milliliter cream
- 1 vanilla pod cut in half, stick and marrow added to the whipped cream
- 2 lemons from 2 the grater and from 1 the juice
- 4 egg yolks
- 60 gram granulated sugar
- cane sugar to burn off your crème brûlée
Instructions
- Preheat the oven to 150 degrees Celsius.
- Put the whipped cream in a pan.
- Cut the vanilla pod in half and remove the marrow with the back of a knife and add the pod and the marrow to the whipped cream.
- Also add the zest of 2 lemons and the juice of one lemon to the whipped cream.
- Bring this carefully to the boil and let it steep for 6 minutes.
- Separate the eggs, you only need the yolks.
- Beat the egg yolks together with the granulated sugar with a whisk until combined.
- Hang a sieve above it and add the warm cream while stirring.
- Mix this until combined and fill it into the crème brûlée containers.
- Place the crème brûlée containers in a deep baking tray and fill the baking tray with hot water.
- Place it in the oven and bake for about 45 minutes. If you put the entire mass in a larger baking tray, this may take a little longer. The crème brûlée should have a nice custard-like consistency.
- Cool the crème brûlée in the refrigerator for at least 3 hours. Here he stiffens even further.
Burn off the crème brûlée
- Sprinkle the crème brûlée with a layer of cane sugar. Let the excess sugar fall off by turning the container upside down.
- Now burn the crème brûlée with a gas burner until it has a beautiful golden brown caramel layer on the top.
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