Limoncello Crème Brûlée
Desserts are a nice final touch to serve after a delightful meal? I always make dessert when we have company over. They wrap up the entire dining experience. With only the two of us at home, I rarely make dessert because we would have to eat it all on our own for several days… How can I say it – we do have the “occasional” sweet tooth.
The good thing about desserts is most of them can be made ahead of time and they don’t have to be complicated to be delicious such as my Limoncello Crème Brûlée! This scrumptious dessert is so elegant and quite easy to make. Smooth and creamy with a crispy crunch on top, this is a dessert that will definitely wow your guests!
What I really appreciate about this recipe is I can change its flavor. In this video, I use some of my Homemade Limoncello Liqueur. The blend of the subtle lemon taste and the caramel from the melted sugar is such a lovely combination. Sweet & sour combined gives the perfect harmony to each bite! Other times, I use Grand Marnier or Banana liqueur. The next time I make some, I might use Bailey’s as David suggested.
In the video, I use my blow torch to melt the sugar on top of the Limoncello Crème Brûlée but if you don’t have one, place the ramekins on a baking sheet and broil them in the oven. Although the broiler is efficient, you really have to keep an eye on them as they can burn quite easily…
With Mother’s Day and many more celebrations coming up, this Limoncello Crème Brûlée is a light and elegant dessert that everyone will enjoy! This is a lovely French dessert to serve this season…
Bon Appétit!
Check out these scrumptious dessert recipes…
– Chocolate Lava Cake with Caramel
– Mille-Feuille
– Matcha Cheesecake
– Pavlova
– Silk & Satin Chocolate Pie
– Cream Cheese Carrot Cake
– Black Forest Cake
and for even more elegant cuisine recipes, click on this link… Recipe Category • Elegant Cuisine
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Limoncello Crème Brûlée
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Ingredients
- 2 cups 35% heavy cream
- 1 large vanilla bean, split and scraped
- 1 tsp. lemon zest, finely chopped
- 1 small pinch fleur de sel
- 4 large free-run egg yolks
- 1/2 cup granulated sugar, plus more for toppings ( 1 tbsp. per ramekin)
- 2 ounces Limoncello liqueur see Recipe
Directions
- Preheat the oven to 325ºF
- Line a baking sheet with a silicone mat or a clean kitchen towel to prevent from sliding and place the ramekins on top.
- In a medium pot over medium heat, add cream, vanilla bean, lemon zest and salt; bring the mixture to the point just before it starts simmering. Turn off the heat and let it steep for 5 minutes.
- Meanwhile, in a large mixing bowl, combine egg yolks and sugar; whisk until well blended.
- Discard the vanilla pod (*see footnote) and slowly pour hot cream into the egg yolk mixture, whisking constantly to temper the eggs. After a few ladles, pour in the warm cream mixture to the tempered eggs. Stir in limoncello liqueur.
- Strain the mixture through a fine sieve; discard any solids.
- Pour custard evenly into the ramekins and carefully transfer the baking dish to the oven.
- Pour hot water in the baking dish, 2/3rds of the way up the sides of the ramekins.
- Bake until just set with a slight jiggle in the center, about 30 to 35 minutes for shallow ramekins (about 1-inch high) and 35 to 40 minutes for taller ramekins (about 2-inches high).
- Carefully remove the ramekins from the water and place them on a wire rack to cool.
- When cool, place them on a baking sheet lined with a silicone mat and refrigerate for at least 2 hours and up to 3 days.
- Just before serving, evenly sprinkle on 1 tbsp. of sugar per ramekin. Using a torch or the broiler, heat until the sugar melts and caramelizes.
Notes
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