Few desserts evoke such universal delight as crème brûlée – the moment your spoon breaks through the crisp caramelized sugar crust and sinks into the silky, creamy custard is simply unforgettable. Though it originates from France, this dessert has conquered the world, reinvented in versions featuring chocolate, vanilla, and even chili. Today, we present a lemon twist – light, refreshing, and perfect for warm days or as an elegant dinner finale.

Ingredients (serves 4):

• Zest from 4 unwaxed lemons (cut into thick strips, avoiding the white pith)

• 125 g double cream

• 145 g sugar (half for the cream, half to mix with the eggs)

• 210 g eggs (approximately 4 medium eggs)

• 25 g freshly squeezed lemon juice

• Powdered or demerara sugar for topping and caramelizing

Discover more delicious recipes in our Flavors section.

Preparation:

1. Prepare the ramekins and oven
   Preheat the oven to 140°C (or 120°C if using a fan oven). Place four ceramic ramekins in a deep baking dish and set aside.

2. Infuse the lemon
   In a saucepan, combine the cream, lemon zest, and half the sugar (about 72 g). Heat gently until it just starts to boil, then remove from heat and let it infuse for 30 minutes – this will enrich the cream with a citrus aroma.

3. Whisk the eggs
   In a large bowl, whisk the eggs with the remaining sugar until the mixture is pale and smooth. Add the lemon juice, then gradually stir in the strained cream (remove the zest beforehand). Pass the mixture through a fine sieve and skim off any bubbles if needed.

4. Fill the ramekins and bake
   Evenly pour the custard into the prepared ramekins (about 150 g per ramekin). Carefully pour hot water into the baking dish so it reaches halfway up the sides of the ramekins.

5. Bake in a water bath
   Bake until the centers are just set but still slightly wobbly – usually 20 to 35 minutes depending on your oven. Start checking at 20 minutes, then every 5 minutes afterward.

6. Cool
   Carefully remove the ramekins from the water bath. Let them cool at room temperature for 1 hour, then refrigerate for at least 2 hours, preferably overnight.

7. Caramelize the sugar
   Just before serving, sprinkle a thin layer of sugar (white or demerara) evenly over each custard. Use a kitchen torch to caramelize the surface until golden brown. For a thicker crust, repeat with a second layer of sugar.

No torch? Preheat your oven to its highest broiler setting, place the ramekins on a baking sheet, and broil for 1–2 minutes, watching carefully to avoid burning the sugar.

Let the crème brûlée sit for 5 minutes before serving so the caramelized crust can harden and give that satisfying “crack” under the spoon.

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