Meyer Lemon Crème Brûlée
Ingredients:
2 cups heavy cream
1/2 cup granulated sugar
4 large egg yolks
1/4 cup fresh Meyer lemon juice
Zest of 1 Meyer lemon
1 teaspoon vanilla extract
Extra granulated sugar for caramelizing
Directions:
Preheat the oven to 325°F (160°C).
In a saucepan, heat the heavy cream over medium heat until it just
begins to simmer. Remove from heat.
In a mixing bowl, whisk together the granulated sugar and egg yolks
until light and creamy.
Slowly pour the hot cream into the egg mixture, whisking constantly to
prevent curdling.
Stir in the Meyer lemon juice, lemon zest, and vanilla extract.
Pour the mixture through a fine-mesh sieve into a large measuring cup
or bowl with a spout.
Divide the mixture among four ramekins and place them in a baking
dish. Fill the baking dish with enough hot water to come halfway up
the sides of the ramekins.
Bake in the preheated oven for 35-40 minutes, or until the edges are
set but the centers still jiggle slightly.
Remove the ramekins from the water bath and let cool to room
temperature.
Refrigerate the crème brûlées for at least 2 hours, or until well
chilled.
Just before serving, sprinkle a thin layer of granulated sugar evenly
over the top of each crème brûlée. Use a kitchen torch to caramelize
the sugar until golden brown and crispy.
Let the caramelized sugar harden for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Chilling Time: 2
hours | Total Time: 2 hours 55 minutes | Servings: Makes 4 servings
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