LEMON CREME BRULEE
Here's a refreshing, tangy twist on a classic. Don't have the kitchen torch traditionally used for creme brulee? Simply pop the ramekins under the broiler.-Sara Scheler, Helenville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 5 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 652 calories, Fat 57g fat (35g saturated fat), Cholesterol 384mg cholesterol, Sodium 285mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 7g protein.
LEMON CREAM CUPCAKES
Instead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. -Ruth Ann Stelfox, Raymond, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). , Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, cream butter and confectioners' sugar in a small bowl until light and fluffy, 5-7 minutes. Add the lemon juice, vanilla, lemon zest and milk; beat until smooth. Frost cupcakes. If desired, sprinkle with additional lemon zest.
Nutrition Facts : Calories 244 calories, Fat 11g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 178mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CREME BRULEE CUPCAKES
Other creme brulee cupcake recipes get the brulee part right, but not the creme part. This gives you the whole thing, with punch of lemon that's a bit like a lemon drop candy. This requires a brulee torch, since the sugar absorbs into the surface too quickly to use a broiler.
Provided by Late Night Gourmet
Categories Dessert
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
- Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
- Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
- Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
- Once filling is set, preheat oven to 375 degrees F.
- Combine butter with brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
- With a mixer running on low, gradually blend in baking powder and flour, scraping down the sides if needed.
- Place 24 cupcake papers in cupcake tin, and spoon batter evenly into each.
- Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool somewhat.
- Remove wrappers from the cakes. This is necessary to keep the paper from buring when the torch is used.
- Scoop out some of the cake to make a well, ensuring it's about a 1/4 inch thick (thinner than that my cause the filling to leak through the sides). Press together any holes that bubbles may formed in the carved out cake to ensure the filling stays in the cake.
- Spoon enough filling to fill the well, and smooth out to make a level surface. Don't spend too much time with making it perfectly smooth.
- Sprinkle a teaspoon of sugar on a few cupcakes at a time. Don't do more than a few at a time because the sugar will start to be absorbed by the filling. Tap the sides of the cupcake to level out the sugar if needed. Using a brulee torch, melt the sugar on the surface of the first cupcake. When it starts to smoke, move on to the next cupcake. Return to the first cake, if needed, to melt the remaining sugar. Repeat, doing a few at a time, until done.
Nutrition Facts : Calories 225.8, Fat 8.2, SaturatedFat 4.8, Cholesterol 54.1, Sodium 177.5, Carbohydrate 34.9, Fiber 0.7, Sugar 19.9, Protein 3.7
CREME BRULEE CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
- Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
- Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
- Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
- Scoop some batter into each liner and bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting.
- For the custard frosting: Using an electric mixer with a whip attachment, whip the cornstarch and egg yolks in a stainless steel bowl until light and fluffy. Warm the whipping cream and confectioners' sugar in a saucepan over medium heat. When the cream mixture reaches about 100 degrees F, add about half of it to the egg yolks, whisking, and then transfer the mixture back to the saucepan. Continue cooking the yolk and cream mixture until it reaches a boil (about 180 degrees F). Remove from the heat immediately and pour into a clean stainless steel bowl. Whip in the butter and vanilla until smooth and creamy. (The mixture may be stored in an air-tight container up to 5 days.)
- For the brulee sugar mixture: Mix together the brown sugar and granulated sugar in a medium bowl.
- Top each cupcake with 1 1/2 ounces of the custard frosting. Sprinkle on some of the brulee sugar mixture and torch. Repeat several times to desired thickness.
LEMON CREME BRULEE
This lemon creme brulee is an easy dessert to make and bake. The recipe makes four to six custards and it can be made in advance.
Provided by Diana Rattray
Categories Dessert
Time 45m
Yield 6
Number Of Ingredients 12
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!
Nutrition Facts : Calories 463 kcal, Carbohydrate 36 g, Cholesterol 275 mg, Fiber 4 g, Protein 10 g, SaturatedFat 20 g, Sodium 114 mg, Sugar 26 g, Fat 34 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CREME BRULEE-FLAVORED CUPCAKES
An easy recipe for creme brulee cupcakes that dresses up an ordinary box of cake mix.
Provided by Liz E Lizard
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix cake mix, water, caramel topping, oil, eggs, and 2 teaspoons vanilla extract in large bowl with mixer on medium speed or beat vigorously by hand, about 2 minutes. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, mix whipping cream and brown sugar together with an electric mixer until sugar has dissolved. Add remaining 1 teaspoon vanilla and continue mixing until peaks appear in the cream.
- Frost cooled cupcakes and sprinkle with turbinado sugar.
Nutrition Facts : Calories 291.3 calories, Carbohydrate 25.3 g, Cholesterol 77.7 mg, Fat 20.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 176.7 mg, Sugar 15.2 g
LEMON CREME BRULEE TART
If you are looking for a special dessert and love lemon, look no further. This fits the bill on both counts.
Provided by MarieRynr
Categories Dessert
Time 5h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For crust: Combine flour, sugar and salt in processor.
- Blend 5 seconds.
- Using on/off turns, blend in butter until coarse meal forms.
- Add 4 teaspoons cream.
- Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
- Gather dough into ball; flatten into disk.
- Wrap and chill at least 2 hours.
- Preheat oven to 350°F.
- Roll out dough on floured surface to 12-inch round.
- Transfer to 9-inch diameter tart pan with removable bottom.
- Roll overhand in, pressing to form double thick sides.
- Bake crust until golden, pressing with the back of fork if crust bubbles, about 18 minutes (small cracks may appear).
- Brush inside of hot crust twice with egg white.
- Maintain oven temperature.
- For filling: Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well.
- Mix in lemon juice and lemon peel.
- Pour filling into warm crust.
- Bake until filling is slightly puffed at edges and set in center, about 30 minutes.
- Cool completely about 1 hour.
- Preheat broiler.
- Place tart on baking sheet.
- Cover edge of crust with foil to prevent burning.
- Sprinkle tart with 2 tablespoons sugar.
- Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes.
- Transfer tart to rack.
- Cool until topping is crisp, about 1 hour.
- Push tart bottom up, releasing tart.
- Place on platter, garnish with lemon slices, if desired, and serve.
LEMON CREME BRULEE
To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat.
Provided by kleigh83
Categories Dessert
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 401.4, Fat 32.7, SaturatedFat 19.5, Cholesterol 266, Sodium 36.5, Carbohydrate 25, Fiber 0.1, Sugar 21.5, Protein 3.7
SILKEN LEMON CREME BRULEE
Make and share this Silken Lemon Creme Brulee recipe from Food.com.
Provided by BecR2400
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tofu, cream cheese, sugar and lemon zest in the bowl of a food processor. Process until creamy and perfectly smooth, then add the lemon juice and pulse to combine, scraping the bowl down several times.
- Divide the mixture among six wide, shallow heat-proof dishes or bowls. Smooth the tops as flat as possible and chill for at least two hours.
- To caramelize, use a brulee torch or preheat broiler until blazing hot. Sprinkle a thin layer of sugar evenly over the surface of the custard. Set the dishes on an upside-down baking dish so the surface are no more than one inch away from the heat. Watch carefully as the sugar melts and then caramelizes; it goes fast once it starts. If you're using a torch, move the torch back and forth until the sugar melts and browns. Let stand a moment, then serve.
- Cook time does not include chill time.
Nutrition Facts : Calories 152.7, Fat 1.5, SaturatedFat 0.2, Sodium 20.5, Carbohydrate 31.9, Fiber 0.1, Sugar 30.8, Protein 3.9
LEMON CREME BRULEE
Make and share this Lemon Creme Brulee recipe from Food.com.
Provided by Sauce Lover
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277.4, Fat 22.7, SaturatedFat 13.3, Cholesterol 212.3, Sodium 52.5, Carbohydrate 19, Fiber 1.7, Sugar 13.3, Protein 3.3
LEMON CRèME BRûLéE
The addition of lemon peel gives this version of a classic dessert a little lighter flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
- In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins.
- Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Carefully transfer ramekins to wire rack, grasping tops of ramekins with pot holder. Cool no longer than 1 hour or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
- Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Kitchen Tip). Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.
Nutrition Facts : Calories 550, Carbohydrate 32 g, Cholesterol 440 mg, Fat 7, Fiber 1 g, Protein 7 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 29 g, TransFat 1 g
LEMON CRèME BRûLéE TART
Categories Milk/Cream Food Processor Egg Dessert Bake Broil Lemon Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Using on/off turns, blend in butter until coarse meal forms. Add 4 teaspoons cream. Using on/off turns, blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 2 hours.
- Preheat oven to 350°F. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold overhang in, pressing to form double-thick sides. Bake crust until golden, pressing with back of fork if crust bubbles, about 18 minutes (small cracks may appear). Brush inside of hot crust twice with egg white. Maintain oven temperature.
- For filling:
- Whisk 3/4 cup sugar, cream, yolks, and eggs in bowl to blend well. Mix in lemon juice and lemon peel. Pour filling into warm crust. Bake until filling is slightly puffed at edges and set in center, about 30 minutes. Cool completely, about 1 hour.
- Preheat broiler. Place tart on baking sheet. Cover edge of crust with foil to prevent burning. Sprinkle tart with 2 tablespoons sugar. Broil tart until sugar melts and caramelizes, turning sheet for even browning, about 2 minutes. Transfer tart to rack. Cool until topping is crisp, about 1 hour.
- Push tart pan bottom up, releasing tart. Place on platter, garnish with lemon slices, if desired, and serve.
LEMON CRèME BRûLéE
Categories Milk/Cream Citrus Egg Dessert Bake Lemon Spring Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325F.
- 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.
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