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Lemon Creme Brulee

Here’s a refreshing, tangy twist on a classic. Don’t have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.—Sara Scheler, Helenville, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min. + chilling
  • Makes
    5 servings


  • 3 cups heavy whipping cream
  • 6 large egg yolks, room temperature
  • 1/2 cup plus 5 teaspoons sugar, divided
  • 1/2 teaspoon salt
  • 2 tablespoons grated lemon zest
  • 1/2 teaspoon lemon extract


  • Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in hot cream. Stir in lemon zest and extract.
  • Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft), 45-50 minutes.
  • Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
  • To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 30-60 minutes before serving.
  • To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.
Nutrition Facts
1 serving: 652 calories, 57g fat (35g saturated fat), 384mg cholesterol, 285mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 7g protein.
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