Lemon crème brûlées

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Lemon crème brûlées

Serves 2


3 large egg yolks

120ml double cream

50g sugar, plus 2 tsp

Zest from 1 small lemon


  1. Preheat the oven to 150˚C/130˚C fan/gas mark 2
  2. In a glass bowl, whisk together the egg yolks, cream, 50g of sugar and the lemon zest. Pour into two ramekins
  3. Place the ramekins in a baking dish. Pour enough water around the ramekins to come about 1cm up the sides
  4. Bake for 40-50 minutes or until almost set but still with a slight wobble in the centres
  5. Allow the custards to cool in their water bath, then cover with cling film and place in the fridge for at least eight hours
  6. When ready to serve, sprinkle one teaspoon of sugar over the top of each custard and melt using a cook’s blowtorch (or under a hot grill) until it turns dark golden-brown and hard. Serve immediately.

    Per Serving: 385kcals, 29.3g fat (16.5g saturated), 27.6g carbs (25.2g sugars), 5.3g protein, 0g fibre, 0.035g sodium.

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