Skip to main content

Lemon curd cream brulee Cream brulee de limón)





 Always I say that : I love all with lemon, and if is cream brulee with lemon curd is amazing!

The citrus flavour adds freshness on this classic and delicious dessert.

Source : Woman & Home







Lemon curd Creme brulee

(6 servings)

Ingredients

600 ml double cream
zest and juice of 1 lemon
6 egg yolks
150 grams lemon curd (I used this recipe)
(Is the same  for Ice cream lemon curd)
60 grams caster sugar plus extra to sprinkle


Method

Preheat oven to 150°c .
Put the creamand zest in a pan and bring just to the boil. Beat the egg yolks in a bowl with lemon juice, lemon curd and caster sugar. Pour in the cream and whisk well.
Strain the custard trough a sieve in a large jug..
Pour into the ramekins. Put the dishes in a roasting tin and pour hot water into the tin about 2 cm.
Bake for around 25 minutes, until still wobbly in the centre. Remove from the roasting tin and leave to cool then refrigerate until cold.
Sprinkle a thin, even layer of caster sugar over the surface of each creme brulee. Caramelise under the grill or with a blow torch until golden brown. Allow the caramel to cool and harden before dusting with a little icing sugar.


Print recipe here








En español

Creme brulee de limon










Me encanta el creme brulee y más si es con lemon curd. 
Es absolutamente delicioso.

Ingredientes

600 ml the crema espesa o para batir
jugo y ralladura de 1 limon
6 yemas de huevo
150 gramos de lemon curd (use la misma receta del helado con lemon curd y además es en microondas)  ver aqui
60 gramos de azucar  más un poco más para espolvorear
azucar glass para espolvorear



Preparacion

Precalentar el horno a 150 grados C.
Colocar la crema y ralladura de limon en una ollita y calentar y dar un hervor.
Batir las yemas de huevo en un bowl con el jugo de limon, el lemon curd y el azucar.
Agregar a la crema y batir bien.
Pasar por un colador y dejar en una jarro.

Distribuir en los pocillos o ramekins. Colocar los pocillos sobre una fuente con 2 cm de agua caliente (baño maria)

Hornear por unos 25 minutos, hasta que el centro este un poco burbujeante. Retirar del horno y dejar  enfriar. Luego refrigerar. 
Esparcir una capa de azucar antes de servir y con un soplador o antorcha de cocina o el grill  dorar hasta que este color caramelo. Dejar enfriar y endurecer antes de servir.













Comments

Popular posts from this blog

Passion fruit souffle (Souffle de maracuyá)

Also known as grenadilla, passion fruit is a tropical fruit with intensely flavoured slightly sour, yellow juicy pulp. I have to confess that I absolutely love passion fruit (aka maracuya) and in fact you can make desserts, tarts, ice cream, I had not made a soufle but the recipe enchanted me.  Absolutely recommend. I always use frozen maracuya if you do not have fresh maracuya. It freezes very well. Source : BBC Good food Ingredients knob of butter, plus extra for greasing 100 grams caster sugar, plus extra for dusting 4 medium egg ehites 300 grs frozen passion fruit  159 ml ready made custard Heat  oven to 180° c . Put a baking tray on the top  shelf to heat up.Grease 5 or 6 ramekins with butter and dust the insides with caster sugar to coat. Whisk the egg white with a pinch of salt in bowl until stiff.  Add 2 tablespoon of the sugar and whisk for 30 seconds more until thick and glossy. In a separate bowl, scoop 200 grams from frozen passion into the custard, ...

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil.   Adapted from :    Plated cravings.com Cherry tomatoes and basil quiche  Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large  egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and  only made apricot jam  for the winter. And  this is  the first and only apricot's tart I made this season. This tart  can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained)  1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs  100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds  Pate sablee recipe  ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and  slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...