Lemon Creme Brûlée

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream offers a dairy-free option, while milk + cornstarch reduces cost.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and less expensive.

Preheat the oven to 325°F (160°C).

Heat heavy cream in a saucepan over medium heat until just simmering.

Whisk egg yolks and sugar together in a bowl until pale and thick.

Add vanilla bean seeds and salt to the egg mixture, stirring to combine.

Slowly pour the hot cream into the egg mixture, whisking continuously to temper the eggs.

Strain the mixture through a fine sieve into a measuring jug to remove any solids.

Pour the custard into ramekins, filling them about three-quarters full.

Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.

Bake in the oven for 30-40 minutes, until the edges are set but the center is slightly jiggly.

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

Sprinkle a thin layer of granulated sugar over each custard.

Use a kitchen torch to caramelize the sugar until golden and crisp.

Cooking Techniques

Spice Level:

Allergens