Lemon Cremee Brulee Recipe

Prepare the Custard

Preheat the oven to 325°F (160°C). In a saucepan, heat the heavy cream, granulated sugar, and lemon zest over medium heat until it just begins to simmer. Remove from heat.

Mix the Egg Yolks

In a bowl, whisk together the egg yolks and lemon juice until well combined. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.

Bake the Custard

Strain the custard mixture through a fine mesh sieve into a measuring cup or bowl. Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30-35 minutes or until the edges are set but the center is still jiggly.

Chill

Remove ramekins from the water bath and let them cool at room temperature. Cover and refrigerate for at least 2 hours, or overnight.

Caramelize the Sugar

Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Let it cool for a couple of minutes.

Prepare the Pickling Liquid

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil over medium heat, stirring until the sugar dissolves.

Pickle the Blueberries

Place the fresh blueberries in a clean jar. Pour the hot pickling liquid over the blueberries, ensuring they are fully submerged. Let it cool to room temperature, then cover and refrigerate for at least 24 hours before serving.