Limoncello crème brûlée
An elegant dessert, an easy to prepare recipe for Limoncello crème brûlée. Creamy pudding, Limoncello combined under a crunchy caramelized sugar crust. Delicious and refreshing.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
Crème brûlée
- 2 cups cream
- 3 tablespoons Limoncello
- ⅛ teaspoon salt
- 5 egg yolks size L
- ½ cups sugar
Crunchy caramel
- 2 tablespoons sugar
- 1 teaspoon lemon zest organic
Ingredients you need per step are listed below the step in Italic
Instructions
Crème brûlée
- Preheat the oven to 150 degrees Celsius.
- Boil water in the kettle.
- Prepare a baking dish or roasting pan large enough to hold the ramekins.
- In a saucepan, bring the cream, Limoncello with the salt to a boil over low heat.
- Meanwhile, beat the egg yolks with the sugar in a bowl until the color is light yellow and the egg yolks are fluffy. Whisk about 3 minutes.
- Pour the cream mixture into the egg yolks drop by drop while stirring with a whisk.
- Pour the custard into the ramekins and put it in the baking dish.
- Continue to fill the baking dish with the boiling water until it is filled up to half the height of the ramekins.
- Place the baking dish carefully in the preheated oven.
- Cook the custard for 35 minutes.
- Carefully remove the oven dish with ramekins from the oven and then remove the ramekins from the oven dish.
- Leave at room temperature for 15 minutes.
- Put the pudding in the refrigerator and let it cool for at least 3 hours.
Crunchy caramel
- Mix the lemon zest through the sugar and rub it between your fingers, so that the sugar takes over the lemon flavor.
- Spread a thin layer of sugar over the top of your custard.
- Keep the burner 2 inch (5 cm) away and while making circular movements, let the sugar caramelize.
- Serve immediately.
Nutrition
Calories: 515kcal | Carbohydrates: 32g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 326mg | Sodium: 103mg | Sugar: 28g | Vitamin A: 1659IU | Vitamin C: 1mg
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