lemon curd creme brulee

lemon curd creme brulee

When it comes to dessert, I’m most likely to order Creme brulee.

The sound of that initial crack through the caramel layer, and the first mouthful of that delicious velvety smooth custard is hard to beat when it comes to dessert.

Add a “hidden” layer of citrusy lemon curd at the bottom and you have yourself a winner.

Serves: 4

For the Lemon curd
Zest of 1 lemon
Juice of two lemons
60g sugar
90g butter, cubed
2 egg yolks

For the Crème Brulee
2 cups (500ml) cream
6 egg yolks, room temperature
½ tsp (2.5ml) vanilla extract
100g caster sugar
Extra caster sugar for brulee topping

To make the lemon curd:
Place the lemon zest, juice, sugar and 60g butter into a saucepan and heat gently over low heat until sugar and butter have melted.
Place egg yolks into a clean glass bowl and slowly pour in lemon mixture while whisking continuously to prevent eggs from curdling.
Place the glass bowl over a pot of simmering water and allow to gently cook, while continuing to stir, for about 12 – 15 minutes or until the lemon curd is thick enough to coat the back of a wooden spoon.
Remove bowl from heat and whisk in the remaining butter and spoon a little lemon curd into 4 individual ramekins (about a tablespoon).
Set aside to cool.
To make the crème brulee:
In a large saucepan bring the cream to a simmer but do not boil.
Remove and set aside.
Beat yolks, vanilla and caster sugar until creamy and pale in colour.
Pour hot cream mixture over the egg mixture, while continuing to whisk, to prevent curdling.
Return mixture back to the pot and stir over low heat for about 5-10 minutes or until mixture thickens slightly and coats the back of the spoon.Pour into the lemon curd filled ramekins and place in a bain marie (water bath) and bake in oven for about 15-20 minutes or until mixture has just set. (It should still wobble when shaken).
Remove from oven and refrigerate for a couple of hours or until completely cooled and set.
When ready to serve, sprinkle the top of each crème brulee with a thin layer of caster sugar and caramelize using a blow torch.
Serve immediately.

This recipe was developed especially for Crush Magazine

Photographer: Henk Hattingh

Recipe development and food styling: Luisa Farelo Hayes

Assistant food stylist: Megan Daniels

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