Creme Brulee with Caramel and Lemon Zest
6 servings
90 minutes
Crème brûlée with caramel and lemon zest is an exquisite dessert of French cuisine, embodying sophistication and harmony of flavors. Its roots trace back to the 17th century when this delicate custard with a thin layer of caramel became a favorite among court gourmets. The rich creamy taste of milk combines with the warmth of cinnamon, the aroma of vanilla, and fresh citrus notes of lemon zest. The golden caramel adds a pleasant crunch to the dessert, contrasting with its silky texture. This dessert perfectly complements romantic dinners, festive occasions, or moments when you want to indulge in something truly refined.
1
Boil 700 ml of milk, add a cinnamon stick, lemon peel, and vanilla. Reduce the heat and simmer for another 5 minutes.
- Milk: 900 ml
- Cinnamon: 1 piece
- Lemon zest: 2 pieces
- Vanilla extract: 1 tablespoon
2
Meanwhile, whisk half of the remaining milk with the egg yolks and the other half with the flour.
- Milk: 900 ml
- Chicken egg: 6 pieces
- Milk: 900 ml
- Wheat flour: 2 tablespoons
3
Pour the boiled milk into a clean pot and, stirring quickly, add the milk with egg and the milk with flour, then add 100 grams of sugar. Return to heat and cook, stirring constantly, until the cream thickens (about 10 minutes).
- Milk: 900 ml
- Chicken egg: 6 pieces
- Wheat flour: 2 tablespoons
- Sugar: 225 g
4
Pour the crème brûlée into 6 cups and let it cool (for about 1 hour).
5
Prepare caramel. Place the remaining sugar in a saucepan and stir over low heat until it melts completely and turns golden (about 5 minutes). Carefully pour the caramel into molds (over the cream) and let it sit for 5 minutes to harden.
- Sugar: 225 g