Friday, November 16, 2007

Lemon Creme Brulee with Fresh Berries

One more dessert recipe:) This one is a little bit different than regular creme brulee because it has lemon in it, which takes all that custardy taste away and gives it a fresh lemony taste. The recipe is from Bon Appetit.

The preparation doesn't take all that time, but you will need to let them cool etc, so it's a good idea to make them a day ahead.

Here are some tips that I followed since this one was my first time cooking creme brulee. Make sure you strain the custard after it is ready, otherwise you will end up with lumps.

The recipe asks for brown sugar to be sieved, but that takes too much effort on my part, so I just spread the sugar on some paper towel as thinly as possible and let out to dry. It makes it very easy to sprinkle on top without having clumps.

If possible use a hand torch instead of the broiler, or watch it carefully. 2 minutes under the broiler can burn the top into something really unedible.

Use correct size dishes, meaning don't go deeper than 3/4 inches, they will not cook right. And keep an eye on them, 55 minutes was too long for me, 45 minutes did do the job.

Feel free to substitute the raspberries to any fruit you feel like, or have on hand. I used bananas and skipped the liqueur which was just fineeeee:))



3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)

Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.

Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.

Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.

Makes 8 servings.

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