Crème brûlée citron

CRÈME BRÛLÉE CITRON
Crème brûlée citron

This version of the classic is smooth and full of taste, just like the original, and wows all guests.

6 servings

2 teaspoons vegetable oil (for the pans)

1 ¾ cups cream, 15% fat
vanilla sugar
thinly shredded zest of ½ lemon
5 egg yolks
1/3 cup light-coloured muscovado sugar

Heat the oven to 300F. Grease 6 oven-proof serving dishes or one large dish with oil.

Mix cream, vanilla sugar and lemon zest in a small saucepan and heat it while stirring until the cream is hot enough for small bubbles starting to form along the walls of the saucepan. It must not boil. Let cool slightly, take up the lemon zest and throw it away.

Beat egg yolks and sugar until the sugar is dissolved, then add the cream – little by little – while beating continuously. Put the oven-proof dishes in a deep roasting pan and fill them to 2/3 with the batter. Pour some water in the bottom of the roasting pan so that it reaches halfway up the walls of the serving dishes. Bake for about 55 minutes until the crème is firm. Allow to cool.

Serve lukewarm or cold with sifted powdered sugar or caramelized muscovado sugar. You can serve it just as it is, but it is also good to serve with fresh mixed berries like raspberries and blueberries.

Enjoy!

Bella