Lemon Creme Brulee

This post and recipe was created for #EasterSweetsWeek!  I did receive samples by some of the sponsor companies but opinions are 100% mine.
Just in time for Easter is this Lemon Creme Brulee (or for that matter Mother’s Day, birthdays or any celebration).  Just one bite of this heavenly lemony treat, will have you and your guests asking for more (and the recipe!)  While it looks all fancy smancy like you slaved all day, it really couldn’t be simpler to make.  So when those compliments come your way, just smile and say thanks!

There are just a couple days until Easter and if you are a lemon lover like me, you might also be interested in making a couple other of my favorite desserts.  These mini lemon bundt cakes would also impress on your dessert table and lemon hand pies would be a good idea too.  I’m also participating in this year’s Easter Sweets Week.  You will see below some other recipes to try and a giveaway.  One of this year’s sponsors was Microplane and they sent me a zester and a citrus reamer.  Dixie Crystals provided the sugar that I used on top and torched to get that crunchy topping.

I hope you have a fantastic holiday!!
4 egg yolks
2 tablespoons sugar
2 cups heavy cream
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
6 tablespoons sugar for topping

Preheat oven to 350
Place sugar and lemon zest in a large mixing bowl and work them together so that the sugar becomes fragrant.
Add in the egg yolks and use a whisk to combine and no lumps remain.
Whisk in the heavy cream, vanilla extract and fresh lemon juice.  Mix until well combined
Place 4 six ounce ramekins on a baking dish with a rim
Divide the mixture into ramekins so they are 3/4 cups full.
Boil 4 cups water and pour the water in baking dish so that it comes up half way on the ramekins
Carefully place in oven and bake for about 30 minutes
The centers should be set but have a slight jiggle to them
Remove from oven and carefully remove each ramekin onto a cooling rack.
Cool until room temperature and then chill in refrigerator
When you are ready to serve, sprinkle about 1 to 1 1/2 tablespoons on each ramekin
Use a kitchen torch to melt the tops and sugar turns golden brown
Serve immediately
by Deb Attinella

For the step with adding the water, I place my cookie sheet on the rack in oven and carefully pour water in then bake.