Meyer Lemon and Rosemary Brulees
Brulee, meaning ‘burnt cream’ in French, refers to the caramelized sugar crust on top of the custard.
This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Meyer Lemon and Rosemary Brulees
Ingredients
Instructions
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Preheat the oven to 325°F (163°C). Zest the Meyer lemons and set aside.
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In a saucepan, heat the heavy cream over medium heat until it begins to steam. Remove from heat and add the rosemary sprig. Let steep for 10 minutes.
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In a mixing bowl, whisk together the granulated sugar and lemon zest until fragrant. Add the eggs and vanilla extract, and whisk until well combined.
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Slowly pour the warm cream mixture into the egg mixture, whisking constantly.
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Strain the mixture through a fine-mesh sieve into a measuring cup or bowl with a spout.
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Divide the mixture evenly among four ramekins or oven-safe dishes.
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Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
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Bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
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Remove the ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 1 hour, or up to 24 hours.
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Just before serving, sprinkle each custard with turbinado sugar and use a kitchen torch to caramelize the sugar until golden and bubbling.
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Serve immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
