BEST Lemon Creme Brulee 🍋 (made with fresh lemon juice!)

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.

Add granulated sugar and lemon zest to a bowl.

Add corn starch to the bowl and whisk until there are no lumps.

Add egg yolks to the mixture and mix until combined.

Add honey to the mixture.

Heat heavy cream in a saucepan until it starts to simmer.

Scrape the seeds from the vanilla beans and add them to the heavy cream.

Squeeze a generous amount of lemon juice into the mixture and whisk until well combined.

Add a small amount of the hot heavy cream to the egg mixture and mix to temper the eggs.

Gradually add the remaining heavy cream to the egg mixture while mixing.

Add milk to the mixture and scrape the sides and bottom of the bowl to ensure everything is incorporated.

Strain the mixture to make an extra smooth filling.

Lay kitchen paper or a thin cloth on a baking tray.

Pour the filling into ramekins, ensuring each gets about the same amount.

If there are bubbles on the surface, pop them with a torch.

Slowly bring the tray to the oven and add hot simmering water from the side until it reaches the height of the filling.

Bake the lemon crème brûlée until it jiggles slightly but is not too jiggly.

Once baked, cool down the water bath a little before removing the ramekins.

Chill the ramekins in the fridge for more than 6 hours or ideally overnight.

Once chilled, coat the surface of each with a thin layer of granulated sugar.

Use a torch to caramelize the sugar on the surface, being careful not to burn it.

Decorate as desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens