Creme Brulee With Lemon And Lime Shorties Recipes

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.

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.

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!

KEY LIME CREME BRULEE

Steps:

• Preheat oven to 350 degrees F.
• Over a double boiler, whisk 3 egg yolks and sugar to a thick, ribbon-like texture. In a separate pot, combine the heavy cream and split vanilla bean, and bring to a boil. Temper the egg yolk mixture into the cream, by whisking a little of the hot cream into the eggs, while constantly whisking, and then whisk the yolk mixture back into the hot cream. Return to the heat and, while whisking continually, finish cooking to a custard stage, approximately 1 or 2 minutes.
• For the second part of the creme brulee, whisk the remaining 3 egg yolks for 1 minute. Add the condensed milk and whisk for another minute. Add the key lime juice gradually and whisk for 1 minute. Combine the creme brulee filling with the key lime filling and chill in the refrigerator until needed.
• To make the crust, roll out a sheet of puff pastry very thin, 20 by 10-inches. Cut 6 (4-inch diameter) circles out of the puff pastry to line 6 (3-inch) tart pans. Let the dough rest for 30 minutes in the refrigerator. Line the pastry rings with the pastry dough and trim the excess dough flush to the edge of the ring. Place a piece of parchment paper on each tart shell and fill with beans and bake until golden, about 10 minutes. The shells should be very thin and even.
• To assemble, fill the shells with the key lime filling and level the tops with a spatula. Dust the tops of the desserts with sugar and using a torch caramelize the tops. Place the desserts on a plate and serve with fruit puree, if desired.

LEMON CRèME BRûLéE WITH FRESH BERRIES

Steps:

• Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
• Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
• Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

LEMON-GINGER CREME BRULEE

Steps:

• In a large heavy saucepan, heat the cream, 1/3 cup sugar and ginger until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in extracts., Transfer to six 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

CREME BRULEE WITH LEMON AND LIME SHORTIES

Steps:

• 1. Heat the cream with the vanilla bean until it reaches boiling point. Whisk the egg yolks with the granulated sugar and pour the mixture over the hot cream
• 2. Stir the mixture over a low heat until it thickens enough to coat the back of a wooden spoon, Strain into a pitcher, then pour into six ramekins.
• 3. Stand the ramekins in a roasting pan half full of water and cook in a preheated oven, 300 F, for 1 hour, Let cool, then chill for at least 3 hours. Just before serving, dust thickly with confectioners' sugar. Place the ramekins Under a preheated broiler for 3-4 minutes.
• 4. Make the shorties while the creme brulees are baking: mix together the flour, cornstarch, sugar and lemon and lime peel. Rub in the butter, then bring the crumbs together to form a smooth ball. Roll out onto a lightly floured surface and stamp out 12-14 rounds with a 3 inch cookie cutter.
• 5. Place on a nonstick cookie sheet and cook in a preheated oven 325 F. for 20 min until goldent. Let cool until crisp and store in an airtight container until ready to serve.

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.