Crème Brûlée Recipe
Vanilla & candied lemon wheel **gluten free**
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Prepare the Cream Mixture
In a saucepan, combine heavy cream and the seeds scraped from the vanilla bean along with the pod. Heat over medium until just simmering. Remove from heat and let steep for about 15 minutes.
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Cream and Egg Mixture
Remove the vanilla pod from the cream mixture. Gradually whisk the warm cream into the egg yolk mixture until well combined.
Bake the Custards
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the custards are set but still slightly jiggly in the center.
Cool and Chill
Remove the ramekins from the water bath and let them cool completely. Then refrigerate for at least 2 hours or overnight.
Prepare Candied Lemon Wheel
Slice the lemon thinly and remove any seeds. In a small saucepan, combine water and sugar. Bring to a boil and add lemon slices. Simmer for about 10 minutes until translucent and tender. Remove from syrup and let cool.
Caramelize the Sugar
Sprinkle 1 tablespoon of sugar evenly over each chilled custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy crust. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes.
Serve
Garnish each crème brûlée with a candied lemon wheel and serve immediately.