Meyer Lemon Creme Brulee

The Meyer Lemon madness continues around here, which means lots of tasty treats. I knew my mom had a creme brulee set and I was always curious to try and make creme brulee, as it is one of my most favorite desserts. I worked off this recipe since it used lemon juice in the custard. I am not a huge fan of lemon zest, especially in a creamy creme brulee, so I wanted the lemon flavor via the juice. The fun started when I opened the box and three of the brulee dishes crashed to the floor, shattering into a million pieces. Luckily my mom has a huge variety of dishes and we were able to piece together enough mis-matched pieces to make the recipe. The torch took some getting used to, but once I got the hang of it, it was fun to use.

Meyer Lemon Crème Brulee

I egg
3 egg yolks
¾ cup sugar, divided
2 tablespoons fresh squeezed Meyer lemon juice
1 cup heavy cream

Preheat the oven to 300 degree. Boil a tea kettle or pot full of water. Whisk the egg, egg yolks and ½ cup sugar; beat until light yellow and firm. Add heavy cream and lemon juice, and mix with a spatula gently, in folding motion, until mixed well. Line a deep baking dish with a paper towel, place four ramekins inside on top of paper and ladle the mixture evenly between ramekins. Pour the boiling water into baking dish as a warm water bath for the custard to cook in, halfway up the ramekins and place in the middle rack of the oven for 40-50 min. Edges should be firm when done, but middle should be wobbly. Take out and let cool outside in water bath. Refrigerate. 2 hours prior to serving, place ramekins in ice bath, sprinkle 1 to 2 tablespoons of sugar on top of each custard, swirl sugar to coat custard completely, and caramelize in broiler mode until sugar bubbles. Can caramelize with a torch as well for a deep golden sheen. Refrigerate prior to serving.

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