Prepare the oven

In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.

Heat the cream

In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly pale.

Mix egg yolks and sugar

Gradually pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs. Stir in the lemon zest, lemon juice, and vanilla extract.

Combine mixtures

Strain the mixture through a fine-mesh sieve into another bowl to remove any lumps.

Strain the mixture

Place 4-6 ramekins in a baking dish. Pour the lemon mixture evenly into the ramekins.

Prepare the ramekins

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still slightly jiggly in the center.

Bake

Remove the ramekins from the water and let them cool to room temperature. Then refrigerate for at least 2 hours or until chilled.

Cool and refrigerate

Before serving, sprinkle a thin layer of brown sugar over each custard. Use a kitchen torch to caramelize the sugar until it is golden brown and crispy.

Caramelize the sugar

Let the brulee sit for a minute to harden the sugar crust, then serve immediately.

lemon creme brulee

Recipe information

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