(6 servings)
Ingredients
600 ml double cream
zest and juice of 1 lemon
6 egg yolks
150 grams lemon curd (I used this recipe)
(Is the same for Ice cream lemon curd)
60 grams caster sugar plus extra to sprinkle
Method
Preheat oven to 150°c .
Put the creamand zest in a pan and bring just to the boil. Beat the egg yolks in a bowl with lemon juice, lemon curd and caster sugar. Pour in the cream and whisk well.
Strain the custard trough a sieve in a large jug..
Pour into the ramekins. Put the dishes in a roasting tin and pour hot water into the tin about 2 cm.
Bake for around 25 minutes, until still wobbly in the centre. Remove from the roasting tin and leave to cool then refrigerate until cold.
Sprinkle a thin, even layer of caster sugar over the surface of each creme brulee. Caramelise under the grill or with a blow torch until golden brown. Allow the caramel to cool and harden before dusting with a little icing sugar.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
