Citrus Creme Brulee Recipes

LEMON CREME BRULEE

Steps:

• 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 hot cream. Stir in lemon zest and extract., Place five 6-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour 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., Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Refrigerate 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 sugar is caramelized, 2-3 minutes. Refrigerate 30-60 minutes before serving.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

LEMON CREME BRULEE

Steps:

• Preheat an oven to 300°F.
• Line a shallow baking pan with a kitchen towel.
• Have a pot of boiling water ready.
• In a small saucepan over medium-high heat, bring the lemon juice to a boil.
• Reduce the heat to medium-low and simmer until the juice is reduced to about 1 tablespoon, 3 to 5 minutes.
• In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar.
• Cook, stirring occasionally, until steam rises, 2 to 3 minutes.
• Remove the pan from the heat and let stand for 15 minutes.
• In a bowl, whisk together the vanilla and egg yolks until smooth and combined.
• Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice.
• Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3 1/2 ounce ramekins.
• Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins.
• Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.
• Remove the ramekins from the pan and transfer to a wire rack.
• Cool the custards to room temperature, about 1 1/2 hours, then refrigerate for 3 hours.
• Sprinkle 1 teaspoon sugar evenly over the surface of each custard.
• Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
• Serve immediately.

LEMON CREME BRULEE

Steps:

• Preheat oven to 325. From lemons, remove 6 strips peel (3"by 1" each)and squeeze 3 tablespoons juice.
• In 1-quart saucepan, heat cream, cinnamon stick, and lemon peel over med.-high heat just until simmering. Remove saucepan from heat;cover and let stand 15 minutes.(Cream will develop a thin skin on top;whisk in when mixing into egg yolks.) Remove cinnamon stick and lemon peel;discard.
• In large bowl, with whisk or fork, beat egg yolks, 1/3 cup sugar, and salt until blended.Whisk for one minute(you don't want it to be grainy from the sugar, it should be smooth)Beat in warm cream mixture and lemon juice. Pour custard in six 3-oz. broiler safe ramekins or custard cups.
• Place ramekins in 13"by9" baking pan,carefully pour boiling water into baking pan to come halfway up sides of ramekins. Bake 35 to 40 minutes or just until set (mixture will still be slightly soft in center). Remove ramekins from baking pan; cover and refrigerate at least 2 hours or until well chilled.
• Up to 4 hours before serving, preheat broiler. In small bowl, combine cinnamon and remaining 1 tablespoon sugar. Sprinkle tops of chilled custards with sugar mixture.
• Place ramekins on cookie sheet. Place cookie sheet with ramekins in broiler at closest position to source of heat and broil 1 to 2 minutes until sugar melts and browns slightly. Serve immediately or refrigerate up to 4 hours. If not served within 4 hours, sugar topping will lose its crispness.

CITRUS CREME BRULéE NAPOLEON

Steps:

• Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
• Combine the 1 egg and 1 egg yolk to create a egg wash.
• Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
• Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
• Remove the zest from the orange; split and scrape the vanilla bean.
• In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
• In a bowl combine the sugar and 5 egg yolks together.
• Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
• Cook the creme until nape` (it coats the back of a wooden spoon).
• Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
• Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
• To assemble: Place the bottom half of a puff 'sandwich' on a plate.
• Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
• On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
• Place the top of the puff pastry on and dust with powdered sugar.

LEMON CREME BRULEE

Steps:

• Gather the ingredients.
• With a fine grater, zest 2 lemons . Set the lemon zest aside and then juice 1 lemon. Refrigerate the second zested lemon for another use.
• Preheat the oven to 325 F.
• Place six 4-ounce ramekins or four 6-ounce ramekins in a large baking pan or roasting pan.
• Put the heavy cream and 1/4 cup of granulated sugar in a medium saucepan. Add the finely grated lemon zest-about 2 tablespoons-to the cream. Heat until the cream begins to simmer.
• While the cream is heating, beat the egg yolks and salt in a small bowl.
• Slowly whisk the hot cream mixture into the egg yolks.
• Add 2 tablespoons of lemon juice to the mixture along with 1/2 teaspoon of vanilla extract.
• Divide the cream mixture evenly among the 6 ramekins.
• Add boiling water to a depth of about halfway up the ramekins.
• Bake the custards for about 30 minutes, or until the creme brulee has only a slight jiggle in the center when moved.
• Remove the pan from the oven and leave the ramekins in the water bath for 15 minutes.
• Remove the ramekins from the pan. Discard the water from the pan and place the ramekins back in the pan. Refrigerate, uncovered, for at least 3 to 4 hours, or until thoroughly chilled.
• Just before serving, top the custards with about 1 to 1 1/2 teaspoons of superfine or raw sugar. Gently rotate the ramekin on the countertop to distribute the sugar evenly over the top. Slowly caramelize the sugar with a blow torch or a kitchen torch. The edges of the ramekins will get hot as you caramelize the sugar, so wear an oven mitt to move them.
• Alternatively, you may place the sugar topped custards in a pan and place the pan under a preheated broiler. Broil just until the sugar has caramelized , rotating the pan about halfway through. Watch carefully.
• Gather the ingredients.
• With a vegetable peeler, remove the outer yellow peel from a large lemon. Slice the strips of lemon into thin strips.
• Put the lemon peel in a saucepan with 2 cups of water. Place the pan over high heat and bring to a boil. Drain.
• To the lemon peel in the saucepan, add 2 cups of granulated sugar and 1 cup of fresh water. Place the pan over medium heat; bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the peels appear translucent. Drain and arrange the peels in a single layer on a sheet of parchment paper to cool.
• Toss the cooled lemon peel with about 1/4 cup of sugar to coat. Use to garnish desserts.
• Enjoy!

LEMON CREME BRULEE

Steps:

• Preheat oven to 325°F.
• Separate egg yolks, and add 2 whole eggs.
• Add 1 cup sugar and beat until smooth.
• Add 1/4 cup of lemon juice to the eggs.
• In a small saucepan, bring the whipping cream to a simmer.
• Put the lemon zest in the whipping cream.
• Put the cream mixture aside for 10 minutes.
• This allows the oil from the zest to perfume the cream.
• Set the egg mixture on low speed.
• Pour the cream mixture into the egg mixture, until all the cream is gone.
• You might find that all the zest is resting on the bottom of the pan of cream.
• Discard the zest.
• Strain the egg/cream mixture into a 4 cup measure glass.
• Setup your ramekins in a deep flat pan.
• Pour the cream mixture into the ramekin, to about 1/2 inch from the top of the ramekin. Pour water around the ramekins, about 3/4's of the way up the outside of the ramekin.
• Bake for 40-50 minutes.
• Brulee should be just giggly in the centre.
• Turn off the oven, and let water go to cool.
• Put brulee in the fridge, to setup.
• Just before serving, put 1 tablespoon of sugar on top of brulee.
• Put under the broiler, and watch closely.
• Take out when the sugar begins to curl, or in my case, when the fire alarm goes off.

LEMON CRèME BRûLéE

Steps:

• Put oven rack in middle position and preheat oven to 325῰F.
• Finely grate 2 tablespoons zest from lemons into cream in a 2- to 3-quart heavy saucepan. Stir in 7 tablespoons turbinado sugar and a pinch of salt. Heat mixture over moderately low heat, stirring occasionally, until almost boiling, then remove from heat.
• Lightly beat yolks in a bowl, then gradually whisk in hot cream. Pour custard through a fine-mesh sieve into a quart-size glass measure and stir in vanilla and 1 teaspoon fresh lemon juice. Divide among ramekins.
• Arrange ramekins in a roasting pan and bake in a water bath until custards are just set around edge but centers wobble when pan is gently shaken, 30 to 35 minutes. Cool custards in water bath 20 minutes, then remove from pan and chill, uncovered, at least 4 hours. (Custards will set completely as they chill.) Sprinkle about 1 teaspoon turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth close to sugar until sugar is caramelized. Let stand until caramel is hardened, 3 to 5 minutes.