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LOCATION: Recipes >> Desserts Pudding >> Creme Brulee 19

Print this Recipe    Creme Brulee 19

Lemon And Bay Creme Brulee

450 milliliters double cream
1 vanilla pod
1 bay leaf
zest of 1 lemon
5 egg yolks
100 grams castor sugar

Place cream, vanilla, bay leaf and lemon zest in a heavy-based
saucepan over a low heat. Allow cream to simmer for 3 minutes.
If you have time, allow to stand for 20 minutes to let the ingredients
infuse.

Place the egg yolks and 2 tablespoons of the sugar in a large bowl
and whisk until the mixture turns paler and is light and fluffy.

Remove the vanilla pod, lemon and bay from the cream and the slowly
add the warm cream to the sugar and egg yolks. When it is thoroughly
combined pour the mixture to the pan.

Cook over a low heat, stirring continuously until the custard starts
to thicken, about 4-5 minutes. Do not allow the mixture to boil.
Pour the custard into 6 medium ramekins and allow to cool in a
fridge preferably over night.

About 20 minutes before serving, sprinkle remaining sugar over the
set custards. Place under a very hot grill until the sugar is
melted and bubbling.

Leave to cool for 5-10 minutes until the sugar has formed a hard
crust.

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