Lemon Creme Brulee

4 servings


25 minutes

active time

1 hour

total time


2 cups heavy cream

6 tablespoons granulated sugar, divided

4 large egg yolks

Zest of 2 lemons

1/2 teaspoon vanilla extract

Pinch of kosher salt

1/4 cup granulated sugar

Fresh berries, for garnish (optional)


Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place four 6-ounce ramekins (see Home Chef Tip below) in roasting pan.

In small saucepan, heat cream and 3 tablespoons sugar over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).

Meanwhile, in large bowl, whisk egg yolks, lemon zest, vanilla, salt and remaining 3 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk remaining cream mixture into egg mixture. Strain mixture through fine mesh strainer into large liquid measuring cup.

Divide mixture between ramekins; place roasting pan in oven. Carefully pour enough boiling water from kettle around ramekins until it comes halfway up sides of ramekins, being careful to not get water in ramekins. Bake 35 to 40 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).

Use tongs to carefully transfer ramekins to cooling rack; let stand at room temperature 30 minutes. Then, cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.

To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Top with berries, if desired, and serve immediately.


Serving Size




Total Fat

49 g

Saturated Fat

29 g

Unsaturated Fat

16 g

Trans Fat

1 g


367 mg


125 mg

Total Carbohydrate

35 g

Dietary Fiber

0 g

Total Sugars

35 g


10 g

4 servings


25 minutes

active time

1 hour

total time
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