Lemon Basil Creme Brulee Recipe
madagascar vanilla bean / candied lemon/ basil/burnt sugar / blueberry compote
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Ingredients
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Creme Brulee Base
Candied Lemon
Blueberry Compote
Brulee Topping
Method
Creme Brulee Base
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream, granulated sugar, and lemon zest. Split the Madagascar vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream mixture. Heat over medium heat until it begins to steam, but do not let it boil. Remove from heat and let it infuse for about 15 minutes.
- 2
Whisk the Egg Yolks
In a mixing bowl, whisk together the egg yolks until they are smooth. Gradually add the warm cream mixture to the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
- 3
Add Basil
Finely chop the fresh basil leaves and add them to the egg and cream mixture. Stir until well combined.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until set but still slightly jiggly in the center. Remove from the oven and let cool, then refrigerate for at least 2 hours.
Candied Lemon
- 5
Prepare Candied Lemon
Slice the lemon into thin rounds, removing any seeds. In a small saucepan, combine water and sugar, and bring to a simmer over medium heat. Add the lemon slices and simmer for about 15 minutes, until they become translucent. Remove from heat and let cool on a wire rack.
Blueberry Compote
- 6
Make Blueberry Compote
In a saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool.
Brulee Topping
- 7
Caramelize the Sugar
Once the creme brulee is fully chilled, sprinkle an even layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns golden brown. Alternatively, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
