Get set to impress with this sweet delightful recipe for Lemon and Vanilla Bean Creme Brulee
2½ cups heavy cream
1 vanilla bean
4 egg yolks
½ teaspoon salt
1 tablespoon lemon zest
¼ cup sugar
1 teaspoon lemon zest
Preheat an oven to 350F/180C.
Pour the heavy cream into a heavy-bottomed pot. Cut the vanilla bean in half lengthwise and scrape the seeds into the cream. Add the seed pod to the cream as well. Bring the cream to the scalding point.
In the meantime, mix together the sugar, egg yolks, salt, and 1 tablespoon lemon zest.
Once the cream is scalded, remove the vanilla bean pod, and slowly pour the cream into sugar and yolk mixture, stirring constantly.
Carefully pour the mixture into the ramekins. Place the ramekins in a jelly roll pan or baking dish, and fill the dish with hot water three quarters to the top of the ramekins.
Bake for 20 to 30 minutes, or until the creme brulee is set.
Once set, remove from the oven and let cool to room temperature. Remove the ramekins from the water bath, and let chill in the refrigerator until cold, about 4 hours.
Before serving, mix together the remaining ¼ cup sugar and 1 teaspoon lemon zest. Sprinkle the sugar over the ramekins. Using a kitchen torch, heat and melt the sugar until it caramelizes. Serve immediately.
This recipe is provided by Chasing Delicious Food Blog.