Jul 09 2026
Restaurants›Rodney’s Oyster House›Crème Brûlée Recipe

Crème Brûlée Recipe

Inspired by Rodney’s Oyster House
Time2h
Serves4

Vanilla & candied lemon wheel **gluten free**

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Ingredients

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Custard Base

Candied Lemon Wheel

Topping

Method

Custard Preparation

  1. 1

    Heat the Cream

    In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the bean pod. Stir occasionally and heat until just under boiling.

  2. 2

    Whisk Egg Yolks

    In a bowl, whisk together the egg yolks and a pinch of salt until well combined and slightly thickened.

  3. 3

    Combine Mixtures

    Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. Remove the vanilla bean pod.

  4. 4

    Bake

    Preheat the oven to 325°F (160°C). Pour the custard 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 until set but still slightly jiggly.

  5. 5

    Cool

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

Candied Lemon Preparation

  1. 6

    Prepare Lemon

    Slice the lemon into thin wheels, removing any seeds.

  2. 7

    Make Syrup

    In a saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar is fully dissolved.

  3. 8

    Candy the Lemon

    Add the lemon slices to the syrup and simmer gently for about 15 minutes until the lemon is translucent. Remove and let cool on a wire rack.

Finishing Touch

  1. 9

    Brulee the Top

    Once the custards are chilled, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden brown and crispy.

  2. 10

    Garnish

    Top each crème brûlée with a candied lemon wheel before serving.

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