Crème brûlée and Lemon Posset

60 mins
Serves 2
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Directions

  1. 1Mix three egg yolks with a third cup of sugar and one vanilla bean.
  2. 2Mix three egg yolks with a third cup of sugar and one vanilla bean.
  3. 3Mix three egg yolks with a third cup of sugar and one vanilla bean.
  4. 4Heat up one cup of heavy cream.
  5. 5Heat up one cup of heavy cream.
  6. 6Heat up one cup of heavy cream.
  7. 7Slowly mix the heated cream with the egg mixture.
  8. 8Slowly mix the heated cream with the egg mixture.
  9. 9Slowly mix the heated cream with the egg mixture.
  10. 10Pour the mixture into a ramekin and bake in a water bath at 300 degrees F for 30-40 minutes until it's jiggly.
  11. 11Pour the mixture into a ramekin and bake in a water bath at 300 degrees F for 30-40 minutes until it's jiggly.
  12. 12Pour the mixture into a ramekin and bake in a water bath at 300 degrees F for 30-40 minutes until it's jiggly.
  13. 13Make the crust by melting sugar in a pan and caramelizing it with a blowtorch.
  14. 14Make the crust by melting sugar in a pan and caramelizing it with a blowtorch.
  15. 15Make the crust by melting sugar in a pan and caramelizing it with a blowtorch.
  16. 16Pour some caramelized sugar on top of the baked mixture and let it set.
  17. 17Pour some caramelized sugar on top of the baked mixture and let it set.
  18. 18Pour some caramelized sugar on top of the baked mixture and let it set.
  19. 19Scoop the flesh out of two lemons and use a fork to squeeze out all the juice.
  20. 20Scoop the flesh out of two lemons and use a fork to squeeze out all the juice.
  21. 21Scoop the flesh out of two lemons and use a fork to squeeze out all the juice.
  22. 22Strain the juice through a sieve, and add one cup of heavy cream to a pan.
  23. 23Strain the juice through a sieve, and add one cup of heavy cream to a pan.
  24. 24Strain the juice through a sieve, and add one cup of heavy cream to a pan.
  25. 25Add sugar and lemon zest, and bring it to a simmer.
  26. 26Add sugar and lemon zest, and bring it to a simmer.
  27. 27Add sugar and lemon zest, and bring it to a simmer.
  28. 28Take it off the heat, mix in lemon juice, strain, and pour into lemon cups.
  29. 29Take it off the heat, mix in lemon juice, strain, and pour into lemon cups.
  30. 30Take it off the heat, mix in lemon juice, strain, and pour into lemon cups.
  31. 31Chill for at least one hour and serve.
  32. 32Chill for at least one hour and serve.
  33. 33Chill for at least one hour and serve.

Ingredients

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

Equipment

ramekinwhiskblowtorchsievepanfork
Crème brûlée and Lemon Posset | Clip Recipe