Crème brûlée and Lemon Posset

Name: Crème brûlée and Lemon Posset
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 3 egg yolks; 0.33 cup sugar; 1 vanilla bean; 1 cup heavy cream; 2 lemon

Serves 2

youtube.com

Crème brûlée and Lemon Posset

youtube.com

Serves 2

Directions

1Mix three egg yolks with a third cup of sugar and one vanilla bean.
2Heat up one cup of heavy cream.
3Slowly mix the heated cream with the egg mixture.
4Pour the mixture into a ramekin and bake in a water bath at 300 degrees F for 30-40 minutes until it's jiggly.
5Make the crust by melting sugar in a pan and caramelizing it with a blowtorch.
6Pour some caramelized sugar on top of the baked mixture and let it set.
7Scoop the flesh out of two lemons and use a fork to squeeze out all the juice.
8Strain the juice through a sieve, and add one cup of heavy cream to a pan.
9Add sugar and lemon zest, and bring it to a simmer.
10Take it off the heat, mix in lemon juice, strain, and pour into lemon cups.
11Chill for at least one hour and serve.

Ingredients

3 egg yolks
0.33 cup sugar
1 vanilla bean
1 cup heavy cream
2 lemon

Equipment

ramekinwhiskblowtorchsievepanfork

Crème brûlée and Lemon Posset

Serves 2

youtube.com

Crème brûlée and Lemon Posset

youtube.com

Serves 2

Directions

1Mix three egg yolks with a third cup of sugar and one vanilla bean.
2Heat up one cup of heavy cream.
3Slowly mix the heated cream with the egg mixture.
4Pour the mixture into a ramekin and bake in a water bath at 300 degrees F for 30-40 minutes until it's jiggly.
5Make the crust by melting sugar in a pan and caramelizing it with a blowtorch.
6Pour some caramelized sugar on top of the baked mixture and let it set.
7Scoop the flesh out of two lemons and use a fork to squeeze out all the juice.
8Strain the juice through a sieve, and add one cup of heavy cream to a pan.
9Add sugar and lemon zest, and bring it to a simmer.
10Take it off the heat, mix in lemon juice, strain, and pour into lemon cups.
11Chill for at least one hour and serve.