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

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