Description
A silky, lemon-scented custard topped with a thin, crackling layer of caramelized sugar.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- Extra sugar for caramelizing
Instructions
- Preheat your oven to 325°F (160°C). Gather 4 ramekins and a deep baking dish for a water bath. Zest the lemon, then squeeze 1/4 cup fresh lemon juice. Separate the egg yolks from the whites and place the yolks in a medium bowl. Measure the heavy cream and sugar.
- In a saucepan, combine the heavy cream, granulated sugar, and lemon zest. Heat over medium until the mixture is hot and steamy but not boiling. In the bowl with yolks, whisk the yolks and vanilla extract until smooth. Slowly pour about one cup of the hot cream into the yolks while whisking constantly to temper them. Then pour the tempered yolk mixture back into the saucepan and stir gently. Remove from heat and stir in the fresh lemon juice. Strain the mixture through a fine-mesh sieve into a pouring pitcher.
- Divide the strained custard evenly among the ramekins. Place ramekins in the baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–35 minutes, until the custards are set at the edges but slightly jiggly in the center. Remove from the water bath and let them cool on a rack, then refrigerate for at least 2 hours.
- When ready to serve, sprinkle a thin layer of extra granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it turns a deep golden brown. If using a broiler, watch closely to avoid burning.
Notes
For best results, allow custards to chill fully before caramelizing sugar on top. Serve with garnish like lemon zest or berries.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 29g
- Sodium: 110mg
- Fat: 47g
- Saturated Fat: 28g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 225mg