Lemon Crème Brûlée

Lemon Crème Brûlée
Photo by Romulo Yanes


  • 2 large lemons
  • 1 small blowtorch
  • 3 cups heavy cream
  • 6 large egg yolks
  • ½ teaspoon vanilla
  • 10 tablespoons turbinado sugar such as Sugar in the Raw
  • 8 4-ounces flameproof ramekins

Put oven rack in middle position and preheat oven to 325F. Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then ...

View full recipe at Epicurious


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