Lemon Crème Brûlée Recipe

Preheat and prepare

Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a deep roasting pan to prepare for a bain-marie.

Infuse cream

In a medium saucepan, combine heavy cream, whole milk, 1 tablespoon granulated sugar, lemon zest (use the zest of one lemon; avoid white pith), split vanilla bean (scrape seeds into the liquid and add pod) or 1 tablespoon vanilla extract, and 1 teaspoon fine sea salt. Warm over medium heat just until steam begins to rise and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse lemon and vanilla flavor.

Temper yolks

While the cream is steeping, whisk the 6 large egg yolks in a medium bowl until smooth. Slowly whisk in 1/4 cup of the warm infused cream to temper the yolks, whisking constantly so the yolks do not scramble. Continue adding warmed cream in two more additions (total about 3 additions) until the yolks are warmed through and incorporated.

Strain and combine

Strain the tempered egg-cream mixture through a fine-mesh sieve into a large measuring cup or bowl to remove zest, vanilla pod, and any coagulated bits. Press on solids gently to extract flavor, then discard solids. Pour the smooth custard into the ramekins, dividing evenly (about six 6-ounce ramekins).

Bake in a bain-marie

Place the roasting pan with the filled ramekins into the oven. Carefully pour hot (but not boiling) water into the roasting pan to come halfway up the sides of the ramekins (about 1 inch). Bake at 325°F (160°C) for 30–40 minutes, until the custards are set but still slightly jiggly in the center (an instant-read thermometer should read about 170–175°F / 77–80°C).

Cool

Carefully remove ramekins from the water bath and let cool on a rack for 30 minutes. Cover each ramekin with plastic wrap and refrigerate at least 4 hours or up to 48 hours to fully set and chill.

When ready to serve, remove chilled ramekins from refrigerator and wipe dry. Evenly sprinkle about 1 level teaspoon of granulated sugar over the surface of each chilled custard (use the 6 teaspoons total). Gently shake the ramekin to distribute the sugar evenly into a thin layer.

Using a kitchen torch, melt and caramelize the sugar by moving the flame in a steady circular motion until sugar liquefies, bubbles, and turns a deep amber color (20–60 seconds). Allow the caramelized sugar to cool and harden for 2–3 minutes before proceeding. If you do not have a torch, place ramekins under a very hot broiler on a tray for 1–3 minutes watching closely to avoid burning — broilers vary widely.

Make Swiss meringue

Combine the 4 room-temperature egg whites and 1 cup granulated sugar in a heatproof bowl set over a pot of gently simmering water (double boiler). Whisk constantly until the sugar dissolves and the mixture reaches 140°F (60°C) on an instant-read thermometer and feels smooth between your fingers (no sugar graininess). Add 1 teaspoon cream of tartar and continue whisking briefly to incorporate.

Remove the bowl from the heat. Using a stand mixer fitted with the whisk or a hand mixer, beat the warmed egg-white mixture on high speed until glossy, thick, and cool to the touch (stiff peaks), about 6–8 minutes. Add 1 teaspoon vanilla extract in the last 30 seconds and beat to combine.

Spoon or pipe the meringue onto each brûlée in a decorative dome or swirl, making sure the meringue touches the caramelized sugar edge to create a seal. This toasted meringue both decorates and adds texture; it is gluten-free as written.

Use a kitchen torch to lightly brown the meringue: hold the torch 3–4 inches away and sweep the flame over the surface until golden brown peaks form (about 20–40 seconds). Avoid lingering in one spot to prevent burning. Alternatively, you can briefly brown the meringue under a broiler — watch carefully.

Serve immediately. If you prefer a firmer contrast, torch the sugar topping first, then add meringue and torch meringue quickly before serving so both layers are warm and toasted.