Limoncello Crème Brûlée
Smooth and creamy with a crispy crunch, this elegant Limoncello Crème Brûlée dessert is sure to wow your guests at your next dinner party!
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
Footnote: Keep the vanilla pod to make Vanilla Sugar – How to Make It