My Recipe Box - Creme Brulee

July 2025 - Toronto ON

Photo Barcelona Spain 

I love creme brulee! I order it anytime it is on a menu.

I used this recipe the first time and only time (why???) in February 2024. 

Perfect for two servings. 

Loved the addition of lemon.

I liked that it didn't heat the cream first. 

It only used egg yolks.

It said use glass dish and very hot water.

Lemon Creme Brûlée

Two ramekins of creme brulee.

Prep Time - 5 minutes Cook Time - 40 minutes Total Time - 45 minutes

Ingredients

3 large egg yolks
1/2 cup heavy whipping cream
1/4 cup sugar, plus 2 teaspoons
zest from 1 small lemon

Instructions

In a glass bowl, whisk together egg yolks, cream, 1/4 cup sugar and lemon zest.

Pour into the ramekins. Place the ramekins in a 8 or 9" square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish, or enough to come up about 1/2" on the sides of the ramekins.

Bake at 300° for 40-50 minutes. The custards are done when only the middle is slightly jiggly.

Cool the custards in the water bath, then cover them with plastic wrap before moving them to the fridge for at least 8 hours.

When ready to caramelize the sugar with a kitchen torch, sprinkle 1 teaspoon of sugar over each custard. Melt the sugar with the torch until it is browned and hard. Serve immediately.

Don't have a torch?? No worries!

When ready to serve, remove the creme brulee from the refrigerator, discard the plastic wrap, and place on the center of a sheet pan. Let thaw slightly while you preheat the oven.

Position a rack as close to the broiler as possible (preferably, on the top rack of your oven, at least 4 to 6 inches away from the broiler) and preheat on high for 10 minutes.

Sprinkle the sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool on a wire rack for 1 minute to allow the sugar to harden, then serve immediately.