Here’s a refreshing, tangy twist on a classic. Don’t have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.
—Sara Scheler, Pewaukee, WI
Prep: 15 min. Bake: 45 min. + chilling Makes: 5 servings
3 cups heavy whipping cream
6 large egg yolks, room temperature
1/2 cup plus 5 tsp. sugar, divided
1/2 tsp. salt
2 Tbsp. grated lemon zest
1/2 tsp. lemon extract
1. Preheat oven to 325°. In a large saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a large bowl, whisk egg yolks, 1/2 cup sugar and salt until blended but not foamy. Slowly stir in the hot cream. Stir in lemon zest and extract.
2. Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake until a knife inserted in the center comes out clean (centers will still be soft) 45-50 minutes.
3. Immediately remove ramekins from the water bath to a wire rack; cool 10 minutes. Refrigerate until cold.
4. To caramelize topping with a kitchen torch, sprinkle custards evenly with the remaining sugar. Hold torch flame about 2 in. above the custard surface; move the flame slowly across the custard until the sugar is evenly caramelized. Refrigerate for 30-60 minutes before serving.
To caramelize topping in a broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature 15 minutes. Sprinkle custards evenly with remaining sugar. Broil 3-4 in. from heat until the sugar is caramelized, 2-3 minutes. Refrigerate for 30-60 minutes before serving.
1 serving: 652 cal., 57g fat (35g sat. fat), 384mg chol., 285mg sod., 29g carb. (28g sugars, 0 fiber), 7g pro.