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🍰 Lemon Vanilla Crème Brûlée

336 kcal · 30 min · 4 servings

Lemon Vanilla Crème Brûlée Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lemon under hot water and pat it dry.
  2. 2. Grate the fine zest of the lemon.
  3. 3. Cut the lemon in half and squeeze out the juice.
  4. 4. Cut the vanilla pod lengthwise.
  5. 5. Scrape out the seeds of the vanilla pod.
  6. 6. Put the vanilla pod, the milk, the cream, and 40 grams of coconut blossom sugar into a pot.
  7. 7. Bring the mixture in the pot to a boil.
  8. 8. Remove the pot from the heat.
  9. 9. Take out the vanilla pod from the mixture.
  10. 10. Whisk the egg yolks in a bowl.
  11. 11. Slowly pour the hot vanilla cream into the eggs.
  12. 12. Stir constantly while doing so.
  13. 13. Stir the lemon juice into the mixture.
  14. 14. Stir the lemon zest into the mixture.
  15. 15. Fill the mixture into heatproof ramekins.
  16. 16. Place the ramekins into a deep baking dish.
  17. 17. Pour hot water into the baking dish.
  18. 18. Fill the dish so that the ramekins are about two-thirds full of water.
  19. 19. Bake the crème brûlée in the preheated oven at 150 degrees Celsius (convection 130 degrees Celsius; gas level 1 to 2).
  20. 20. Bake the crème brûlée for about 40 minutes.
  21. 21. Remove the dish from the oven when the cream is set.
  22. 22. Let the dish cool down.
  23. 23. Place the dish in the refrigerator.
  24. 24. Chill the crème brûlée completely for at least 2 hours.
  25. 25. Sprinkle the remaining sugar over the cold crème brûlée.
  26. 26. Caramelize the sugar layer with a culinary torch.
  27. 27. Wait until the layer is golden brown.
  28. 28. Serve the dessert immediately.

Nutrition per serving