The next Creme Brulee Recipe to try!

Lemon And Bay Creme Brulee

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Upper Crust

Amount Measure Ingredient — Preparation Method

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450 milliliters double cream

1 vanilla pod

1 bay leaf

a lemon — Zest of

5 egg yolks

100 grams castor sugar

Place cream, vanilla, bay leaf and lemon zest in a heavy-based saucepan

over a low heat. Allow cream to simmer for 3 minutes. If you have

time, allow to stand for 20 minutes to let the ingredients infuse.

Place the egg yolks and 2 tablespoons of the sugar in a large bowl and

whisk until the mixture turns paler and is light and fluffy.

Remove the vanilla pod, lemon and bay from the cream and the slowly add

the warm cream to the sugar and egg yolks. When it is thoroughly

combined pour the mixture to the pan.

Cook over a low heat, stirring continuously until the custard starts to

thicken, about 4-5 minutes. Do not allow the mixture to boil. Pour the

custard into 6 medium ramekins and allow to cool in a fridge preferably

over night.

About 20 minutes before serving, sprinkle remaining sugar over the set

custards. Place under a very hot grill until the sugar is melted and

bubbling.

Leave to cool for 5-10 minutes until the sugar has formed a hard crust.