Whenever I go to a nice restaurant I hope to see two things on the dessert menu: a really delicious chocolate cake or Creme brûlée. Those are hands down my two favorite desserts at restaurants. If I had a pretty heavy meal then I will usually be in the mood for a Creme brûlée. They are so creamy and refreshing. They are also so decadent! Making them at home is pretty easy once you get the hang of it. And torching them yourself is downright fun times!
We’re headed over to my parents house tonight for another round of food battles and board games. Last food battle was scallops. Levi and I were the hands down winners with our wonderful bacon wrapped scallops. Tonight we are doing a Ravioli Battle! So stay tuned for some good ravioli pictures on our instagram @squishycupcakesblog and we’ll definitely be posting some recipes. My parents are hoping to take us down, but I’m pretty confident that my lasagna ravioli and chicken and artichoke ravioli will once again be victorious!
This is the second time we’ve tried making Creme brûlée at home. I’m still trying to perfect the custard to be perfectly smooth. But the taste is spot on! Especially with this lemon flavored treat. Because what is better than Creme brûlée? That’s right……Creme brûlée flavored with fresh meyer lemon zest and meyer lemon juice. By now most of you know my obession with meyer lemons. They are just so perfect for baking. They have that lovely tangy lemon flavor without all the puckering sourness! Give me lemon flavored treats any day and I will be a happy girl!
Here are some of the tips I have learned so far:
- Patience is key. Let that cream cool down before mixing it with eggs.
- Get a good strainer. This helps ensure you’ll get a consistent texture.
- Don’t get any water in your ramekins.
- Allow plenty of time for prep and cooling
This recipe should fill 4 6oz ramekins.
- 2 Cups Heavy Cream
- 6 Tbsp Granulated Sugar
- 4 Egg Yolks
- Zest of 2 Meyer Lemons
- Juice of 2 Meyer Lemons
- 1 Tsp Vanilla Extract or scrape out 1 vanilla bean pod
- Top with granulated sugar and fresh berries
Preheat oven to 325.
In a medium saucepan over low heat mix together the cream, vanilla (drop in the empty pod as well), lemon zest and lemon juice. Slowly heat stirring constantly for about 7-10 minutes. Your cream should get a little thick and coat the back of the spoon, but not boil.
Remove from heat and let cool for about 10 minutes.
In a medium mixing bowl whisk together the egg yolks and sugar. Whisk until thickened and light in color. Slowly strain in the cream mixture whisking consistently. Add the mixture back into the saucepan. Cook over low heat whisking frequently for 10 minutes. Again it should be very hot, but not boiling.
I use a small strainer and a ladle to evenly pour the liquid into the ramekins. this helps get out any egg whites that may have snuck into your custard. Take a roasting pan and add 1 inch boiling water. Place the ramekins in the water. Bake for 35-45 minutes until the top is just slightly browned, the custard jiggles just a little and when you insert a knife it comes out clean.
Remove from oven, let cool for 20-30 minutes. Cover and chill in the fridge for at least 2 hours.
Top with granulated or super fine sugar. Use a handheld torch to slowly melt and brown the sugar. Rumor has it that you can also do this under a broiler. Let cool, top with some fresh fruit and enjoy!