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Category: Pudding / Brulee / Flan
Prep Time: Cook Time: Total Time:
1 cup whipping cream
1 tablespoon freshly grated Meyer lemon or regular lemon rind
1 ounce fine-quality white chocolate, chopped
2 1/2 tablespoons beaten egg yolks (2 1/2 large egg yolks)
3 tablespoons sugar
2 teaspoons fresh Meyer or regular lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 teaspoons sugar
Position oven rack in center of oven and preheat oven to 325 degrees. Place 2 (5 x 1-inch) crème brulee dishes or 1/2-cup ramekins in a larger baking pan for easier handling, and set aside.
Place cream and lemon rind small, heavy saucepan; bring to a boil. Reduce heat and simmer 1 minute. Remove from heat. Pour through a wire-mesh sieve into a bowl, discarding lemon rind. Add white chocolate to hot cream; stir until smooth.
Meanwhile, whisk egg yolks and sugar in a medium bowl until blended. Continue to whisk while you gradually pour in hot milk mixture. Whisk in lemon juice, vanilla, and salt.
Strain through a wire mesh sieve into dishes, dividing evenly. Put baking pan in oven and carefully pour enough hot water into baking dish to come halfway up sides of dishes.
Bake until custards are just set but still slightly jiggly, 26 to 30 minutes. Carefully remove ramekins from hot water bath and let cool slightly on a wire rack. Cover and refrigerate until cold, about 6 hours or overnight.
Just before serving, preheat broiler. Sprinkle the tops of the creme brulees with 1 teaspoon sugar each. Place under the broiler until sugar is caramelized, 3 to 4 minutes. Or caramelize sugar with a kitchen torch. Makes 2 servings.
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LEMON WHITE CHOCOLATE CREME BRULEE
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Category: Pudding / Brulee / Flan
Prep Time: Cook Time: Total Time:
1 cup whipping cream
1 tablespoon freshly grated Meyer lemon or regular lemon rind
1 ounce fine-quality white chocolate, chopped
2 1/2 tablespoons beaten egg yolks (2 1/2 large egg yolks)
3 tablespoons sugar
2 teaspoons fresh Meyer or regular lemon juice
1 teaspoon vanilla extract
Pinch of salt
2 teaspoons sugar
Position oven rack in center of oven and preheat oven to 325 degrees. Place 2 (5 x 1-inch) crème brulee dishes or 1/2-cup ramekins in a larger baking pan for easier handling, and set aside.
Place cream and lemon rind small, heavy saucepan; bring to a boil. Reduce heat and simmer 1 minute. Remove from heat. Pour through a wire-mesh sieve into a bowl, discarding lemon rind. Add white chocolate to hot cream; stir until smooth.
Meanwhile, whisk egg yolks and sugar in a medium bowl until blended. Continue to whisk while you gradually pour in hot milk mixture. Whisk in lemon juice, vanilla, and salt.
Strain through a wire mesh sieve into dishes, dividing evenly. Put baking pan in oven and carefully pour enough hot water into baking dish to come halfway up sides of dishes.
Bake until custards are just set but still slightly jiggly, 26 to 30 minutes. Carefully remove ramekins from hot water bath and let cool slightly on a wire rack. Cover and refrigerate until cold, about 6 hours or overnight.
Just before serving, preheat broiler. Sprinkle the tops of the creme brulees with 1 teaspoon sugar each. Place under the broiler until sugar is caramelized, 3 to 4 minutes. Or caramelize sugar with a kitchen torch. Makes 2 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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