Lemon Crème Brûlée

 

6

egg yolks

2

cups whipping cream

1/3

cup sugar

1

teaspoon vanilla

1

tablespoon grated lemon peel

Boiling water

8

teaspoons sugar

1/2

cup fresh raspberries

• 1 Heat oven to 350°F. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup sugar, the vanilla and lemon peel until well mixed. Add egg yolks to cream mixture; beat with wire whisk until evenly colored and well blended.
• 2 In 13x9-inch pan, place four 6-ounce ceramic ramekins.* Pour cream mixture evenly into ramekins.
• 3 Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
• 4 Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
• 5 Carefully transfer ramekins to wire rack, grasping tops of ramekins with pot holder. Cool no longer than 1 hour or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.
• 6 Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Kitchen Tip). Place 2 tablespoons raspberries over each custard. Serve immediately, or refrigerate up to 8 hours before serving.