The classic creme brulee with a meyer lemon twist.
Author: Amy Johnson
Serves: Makes 6 servings.
1 vanilla bean or 1½ teaspoon good vanilla (I like to use Pure Vanilla Bean Paste.)
2½ cups heavy cream
zest from 2 Meyer lemons, about 1 teaspoon
7 large egg yolks
½ cup granulated sugar
hot water enough for water bath
6 tablespoons superfine sugar (caster sugar) (granulated, turbinado or demerara will work too)
Preheat oven to 325°F. Place 6 ramekins (about 6 ounces each) onto a roasting pan, baking pan, or rimmed baking sheet.
If using a vanilla bean, split it in half and scrape the seeds out with a knife. Add vanilla bean and seeds (or vanilla/vanilla paste), to a saucepan along with the cream and Meyer lemon zest. Slowly warm cream mixture over medium heat, just until foam begins to form around edge. Remove from heat, and let mingle for about 10-15 minutes.
In a bowl, whisk together the egg yolks and sugar until it begins to lighten in color and slightly thicken.
Strain the cream mixture at this time.
While continuing to stir, very gradually add the cream mixture into the egg/sugar mixture until all is combined to create the custard base. Work slowly to avoid cooking the eggs.
Pour equal amounts of custard mixture into the ramekins. Transfer baking pan (with filled ramekins) to oven and pour enough hot water into baking pan to come to halfway up the side of the ramekins. Bake until custard is set, but still a little jiggly in the center, anywhere from 35-45 minutes, remove from oven, let cool. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
When ready to serve, evenly spread the superfine sugar over tops of custards. Using a torch, carefully melt the sugar until golden brown. Let cool until sugar hardens and enjoy!
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